- Lizzie Redwood
Mussel, Corn and Jalapeno Fritters with Horseradish Mayo
Prep Time: 20 minutes
Serves: 2-4 people
1ptk Omega Mussels
¼ cup Milk
½ cup Self raising flour
½ tsp Curry powder
Pinch of salt and pepper
80g Sweet corn kernels (frozen)
2 Sticks of spring onion (finely sliced)
20g Jalapenos (finely chopped)
2 tbsp Canola oil
2 tbsp Butter
½ cup Best foods mayonnaise
2 tbsp Horseradish cream
Remove the mussels from the pouch, remove the meat from the shells, check for any beards and that they are clean. Roughly chop the mussels and place into a bowl.
In another large bowl add the milk, flour, curry powder, salt and pepper and egg, whisk until smooth. Add the sweet corn kernels, spring onion, jalapeno and chopped mussels and mix until well combined.
Place into the fridge for half an hour to chill.
In a separate bowl add the mayonnaise and horseradish cream together and mix well.
Heat a large non-stick pan to a medium heat, add the canola oil and butter, allow the butter to melt and foam a little.
Using a dessert spoon add spoonfuls of the batter into the pan, keeping a gap between each spoonful.
Allow to cook on one side until golden brown, about 2-3 minutes then flip to cook the other side until golden brown.
Remove from the pan and place onto your serving platter, serve with the horseradish mayo.
Recipe created by A Tasty Kitchen