Mussel and courgette fritters recipe

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Recipes
Dish type
Starters
Seafood starters

These inventive fritters are easy to make and are delicious served with tomato salsa and a tossed salad for an easy summer meal. A good way to use up that abundance of courgette we seem to get every year.

2 people made this

IngredientsServes: 8

250g pack mussels in brine (fresh mussels can also be used)
125g plain flour
125ml milk
3 eggs
salt and pepper to taste

2 courgettes, grated
1 small onion, chopped
4 tablespoons chopped fresh coriander (or parsley if you prefer)
oil for frying

MethodPrep:30min ›Cook:15min ›Ready in:45min

If using fresh mussels steam open and cut in half OR cut marinated mussels in half and set aside.
In a bowl sift together the flour, salt and pepper.
Mix milk and eggs together and pour into flour slowly and whisk to a smooth batter. Add rest of ingredients and fold in.
Heat oil in pan to medium heat and fry tablespoons of batter till golden brown on both sides. Cook in small batches so the fritters cook evenly.