Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Makes 10‒12

350g of steamed mussel meat
1 onion
chopped parsley
1 zucchini
3 eggs
1 cup milk
1½ cups flour
salt and pepper

Finely chop the onion and parsley, grate the zucchini and place in a bowl with the roughly chopped mussels. In a separate bowl whisk the eggs and milk together before adding to the mussels. Mix well then add the flour, mixing with a wooden spoon to remove all lumps. Season generously with salt and pepper before frying with a little oil in a pan (or on the BBQ) over a medium heat.

Serve with fresh wedges of lemon and home-made aioli or tartare sauce.

*If using fresh mussels, clean and scrub these then steam in a large pot with lid on until they begin to open. Remove the mussel meat, being careful to discard all stray crabs. Allow to cool before using.


Avoid burnt fritters with raw middles by turning down the heat! Ensure you heat your pan and oil before adding the fritters to ensure they don’t stick, but then turn down the heat, so they cook through before burning. Little air bubbles will appear when they are ready to flip.

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