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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These are delicious, the batter is nice and crisp. I left out the fennel (don't like it). Prep and cooking times and servings are estimated Ingredients:
1 1/2 cups flour |
1 teaspoon baking powder |
1/4 cup cornmeal |
2 eggs |
1 1/4 cups milk |
300 g steamed mussels, finely chopped |
1 teaspoon chili paste |
1 teaspoon paprika |
1 teaspoon cumin |
1 teaspoon fennel seed (optional) |
1/4 cup chopped fresh coriander or 1/4 cup chopped parsley |
1/4 cup chopped red capsicum |
1/4 cup frozen corn kernels, thawed |
1 spring onion, diced |
salt and pepper, to taste |
oil (for frying) |
Directions:
1. Beat all the batter ingredients together well.
2. Add the mussel mix and stir well.
3. Heat a little oil in a heavy frying pan and saute heaped tablespoonfuls of the fritter mix, until golden on both sides.
4. Serve with lemon wedges.
5. Cheers, Doreen Doreen Randal, Wanganui.
6. New Zealand.
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