OUTSTANDING PAUA FRITTERS

Created to showcase two Outstanding NZ Food Producer Awards 2021 winners, choose either Water Champion Tora Collective fresh pāua or Chatham Island Food Co. frozen and pāua for these ‘Kiwi as’ fritters. Recipe creator Kathy Paterson says the secret is to add just enough batter to bind and hold the ingredients together, making sure the pāua flavour shines through!

Kathy says adding herbs is optional. Parsley has a mild flavour or a little basil or chervil could be included.

Makes 10-12 fritters

2 large free-range eggs

½ cup plain flour

½ teaspoon baking powder

1 tablespoon milk

200g minced pāua

a small handful of flat leaf parsley leaves, chopped

salt

oil for cooking

lemon halves for squeezing

Whisk the eggs in a bowl until frothy, about 1 minute. Sift in the flour and baking powder and whisk together along with the milk until you have a smooth batter.

Put the minced pāua and chopped parsley in a bowl and mix to combine. Add the batter and mix again to combine. Taste and season with salt.

Heat a large frying pan over medium heat. Add a little oil, then drop spoonfuls of the fritter mixture into the pan. Cook until golden on each side, about 5 minutes.

Serve pāua fritters straight from the pan, each with a good squeeze of lemon juice and extra salt, if wished.