350g of steamed mussel meat
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.
Preheat BBQ with a hotplate, to a medium heat. Add little oil onto the hotplate, when hot add dollops of fritter mixture. If the fritters don't cook evenly or burn on the outside, turn down the heat. Little air bubbles should appear on the top of the fritter when they are ready to flip.
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.
Recipe courtesy of Nourish Magazine.
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson