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Mussel Fritters
1 cup fresh, raw mussels, minced
1 cup milk
2 eggs
1 tablespoon butter, melted
2 cups flour
1 tablespoon baking powder
1/2 tsp. salt
4 tablespoon butter or shortening
Sift flour, baking powder, and salt into mixing bowl. Break eggs into small bowl; beat until foamy. Add to flour mixture and blend well. Gradually add milk. When very smooth, add melted butter and stir well. (Batter should be thin for best results.) Add mussels to mixture and stir well. Melt other butter or shortening in shallow frying pan. Heat to 375 degrees F., hot but not smoking. Drop batter by spoonfuls into hot fat; fry 3 minutes or until golden brown. Drain on absorbent paper.
VARIATION
Cooked shellfish, flaked, such as lobster, crayfish, crab meat, or shrimp may be used. Oysters, and clams, if used, should not be cooked but used raw and minced.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
