Pipi Fritters

"This is a recipe I created Easter 2013 which was the highlight of our camping weekend. Absolutely delicious with a cold beer or light Savignon Blanc. I think the non negotiable ingredient is the red onion. I ran out of red onions and used 1/2 a brown onion and the result was not quite so impressive. Quantities are approximate, but the aim is to have a slightly thick, pourable batter consistency."
 
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photo by Kiwi Kathy photo by Kiwi Kathy
photo by Kiwi Kathy
photo by Kiwi Kathy photo by Kiwi Kathy
Ready In:
40mins
Ingredients:
9
Yields:
9 fritters
Serves:
2
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ingredients

  • 34 cup pipis, minced
  • 1 egg
  • 1 red onion, finely chopped
  • 2 tablespoons plain flour, approximately
  • 12 teaspoon baking powder
  • salt and pepper
  • 1 tablespoon milk, as required to reach desired consistency
  • lime, wedges for squeezing over fritters when cooked
  • olive oil or similar good quality oil
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directions

  • Put first 6 ingredients into a bowl.
  • Stir to mix well.
  • Add the milk to achieve desired consistency.
  • Add heaped tablespoon lots into frying pan and fry until golden brown. Flip and cook until golden on both sides.
  • Serve with a squeeze of lime juice.
  • Finger licked good.
  • NB: You could use any similar shellfish but the beach we camped at only had pipis.

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RECIPE SUBMITTED BY

Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
 
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