Entree: New Zealand – Maori Cuisine – Pāua Fritters (Crispy fried patties made from pāua New Zealand abalone mixed with herbs and a light batter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 8 min

Total 33 min

Ingredients

- 1 lb (454 g) pāua meat, cleaned and coarsely chopped
- 2 large eggs (about 100 g), beaten
- 1/2 cup (60 g) plain flour, plus extra for dusting
- 1/2 cup (60 g) fresh breadcrumbs
- 1/2 cup (120 ml) milk
- 1 small onion, finely chopped (about 3 oz/85 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Worcestershire sauce (optional)
- Kosher salt and freshly ground black pepper to taste
- 3 tbsp (45 ml) vegetable oil or butter for frying
- Lemon wedges to serve

Instructions

1. If pāua is slightly tough, tenderize briefly by pounding lightly with the flat side of a knife or a meat mallet, then coarse chop to yield about 1 lb (454 g) of usable meat.
2. In a large bowl combine chopped pāua, 1/2 cup (60 g) plain flour, 1/2 cup (60 g) breadcrumbs, beaten eggs, 1/2 cup (120 ml) milk, finely chopped onion, 2 tbsp (8 g) parsley, 1 tbsp (15 ml) lemon juice, and 1 tsp (5 ml) Worcestershire sauce if using. Season with salt and pepper and mix to a loose batter that holds together when formed; add a little more breadcrumb or flour if too wet.
3. Shape mixture into patties about 3 in (8 cm) across, and dust both sides lightly with extra flour.
4. Heat 3 tbsp (45 ml) vegetable oil or butter in a large frying pan over medium heat. Fry patties in batches, 3–4 minutes per side, until deep golden brown and cooked through.
5. Drain on paper towels, keep warm and repeat with remaining batter. Serve immediately with lemon wedges and a simple salad or boiled kumara or potatoes.