Zucchini and Mussel Fritters

, from Issue #27. September, 2015
Photography by Vanessa Wu.
    Zucchini and Mussel Fritters

    These versatile fritters are packed with healthy greens. Make smaller versions for cocktail food or use as a vegetarian filling for a hamburger. Serve with roasted tomatoes and top with a poached egg for a delicious brunch.

    Serves: 4

    INGREDIENTS

    1 1⁄2 kilograms mussels, scrubbed

    Batter
    3 eggs
    3⁄4 cup plain flour
    1⁄2 teaspoon baking powder
    1 teaspoon sea salt
    1 teaspoon ground cumin
    finely grated zest 1 lemon
    2 zucchini, about 250 grams, coarsely grated
    2 large leaves of silver beet, well washed, stalk removed, very finely shredded
    3 spring onions, finely sliced
    1 cup grated tasty cheese
    1⁄2 cup freshly grated Parmesan cheese
    2 tablespoons chopped flat-leaf parsley
    freshly ground pepper

    To cook
    olive oil and butter for cooking
    handful of rocket
    lemon wedges and chilli sauce for serving

    METHOD

    Mussels: Place the mussels in a large saucepan with 1⁄2 a cup of water. Cover tightly and steam over a high heat for 4-5 minutes, transferring them to a bowl as they open. Cover and steam the remaining mussels for another 1-2 minutes. Discard any mussels that don’t open.

    Cool and remove the meat from the shells, checking for any small crabs inside. Chop roughly.

    Batter: Put the eggs, flour, baking powder, salt, cumin and lemon zest in a food processor and blend until smooth. Combine the zucchini, silver beet, spring onion, cheeses and parsley in a large bowl. Add the batter and chopped mussels and combine. There will not be a lot of batter. Season. Heat a sauté pan with a little oil and butter over a medium heat. Fry large spoonfuls of fritter mixture for about 3 minutes each side, until golden brown and cooked through. Remove from the pan, drain on paper towels and keep warm in a low oven.

    To serve: Stack the fritters on serving plates and serve with rocket, lemon wedges and chilli sauce. Makes about 12 fritters.

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