About this recipe:These inventive fritters are easy to make and are delicious served with tomato salsa and a tossed salad for an easy summer meal. Using soy milk instead of regular milk will make this dairy free. A good way to use up that abundance of courgette we seem to get every year.
250g pack mussels in brine (fresh mussels can also be used)
125g plain flour
salt and pepper to taste
2 courgettes, grated
1 small onion, chopped
4 tablespoons chopped fresh coriander (or parsley if you prefer)
oil for frying
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Method Prep:30min › Cook:15min › Ready in:45min
If using fresh mussels steam open and cut in half OR cut marinated mussels in half and set aside.
In a bowl sift together the flour, salt and pepper.
Mix milk and eggs together and pour into flour slowly and whisk to a smooth batter. Add rest of ingredients and fold in.
Heat oil in pan to medium heat and fry tablespoons of batter till golden brown on both sides. Cook in small batches so the fritters cook evenly.