Pāua Fritters

Method

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1. Trim the pāua: cut away the dark, frilly skirt and the gut, and rub off any grit under cold running water. Pat the meat dry.

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2. Put the pāua between two sheets of plastic wrap and pound it firmly with a meat mallet or the flat side of a heavy pan for 3 to 4 minutes on each side, until it is visibly thinner and feels limp.

   Mark done Start 3 min timer

3. Mince the pāua finely with a knife, or pulse it in a food processor in short bursts, so that it stays in small pieces and does not turn to paste.

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4. Whisk the flour, baking powder, salt and pepper together in a bowl. Whisk in the eggs and milk to make a thick batter, then stir in the pāua, onion and parsley. Leave the batter to rest for 30 minutes.

   Mark done Start 30 min timer

5. Heat the oil and butter in a large frying pan over medium-high heat until the butter stops foaming. Drop in heaped tablespoons of batter, leaving space between them, and fry for 2 to 3 minutes on each side, until deep golden and cooked through. Cook in two batches and keep the first warm on a tray in a 100°C / 210°F oven.

   Mark done Start 2 min timer

6. Drain the fritters on paper towels and serve at once, with the lemon wedges and buttered white bread.

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Chef’s Tips

• Pound the pāua thin before mincing it. Skipping this step leaves the fritters rubbery, however finely the meat is chopped.
• Mince in short pulses. A processor left running turns the meat into a paste and the fritters go dense.
• Fry for 2 to 3 minutes a side and no longer. Pāua that is cooked for longer turns tough again.

Pairing Suggestions

• Lemon wedges
• Buttered white bread
• Tartare sauce

Storage & Reheating

Best eaten fresh from the pan. Keep in the fridge up to 2 days and reheat in a 180°C oven for 8 minutes, though they lose some crispness.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.