Entree: New Zealand – South Island – Paua Fritters (pan-fried minced abalone patties)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 5 min

Total 30 min

Ingredients

- 1 lb (454 g) paua (New Zealand abalone) meat, cleaned and finely chopped
- 1 cup (120 g) plain (all-purpose) flour
- 2 tsp (10 g) baking powder
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) chopped spring onions (scallions)
- 1/4 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) fresh lemon juice
- Zest of 1 lemon, approx. 1 tsp (2 g)
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 cup (100 g) fresh breadcrumbs or panko
- 1/4 cup (60 ml) vegetable oil for frying, plus more as needed
- Lemon wedges, to serve

Instructions

1. If needed, tenderize paua by simmering whole in lightly salted water for 5–6 minutes, then drain and finely chop the meat; if using pre-prepared paua, simply chop to small pieces.
2. In a large bowl whisk together the flour, baking powder, salt and pepper. Stir in the lemon zest and breadcrumbs.
3. In a separate bowl beat the eggs with the milk and lemon juice. Add the chopped spring onions and parsley to the wet mix.
4. Combine the wet ingredients with the dry ingredients, then fold in the chopped paua until a slightly sticky batter forms; add a splash more milk if too dry.
5. Heat a heavy skillet over medium heat and add enough oil to coat the pan. Drop heaped tablespoons of batter into the pan, flattening each slightly to form fritters.
6. Fry 3–4 minutes per side, turning once, until golden brown and cooked through. Work in batches to avoid crowding and add more oil between batches if needed.
7. Drain cooked fritters on paper towel, serve hot with lemon wedges and a simple salad or crusty bread.