Try these classic Pāua fritters – so simple to make and such a delicious treat. We’ll eat them for breakfast, lunch and dinner!
Looking to add a delicious side sauce for dipping? Try our homemade tartare sauce recipe, or squeeze fresh lemon juice on top to elevate the zest already included in this recipe.
Not a fan of Pāua? Try some mussell fritters or these tasty corn and prawn fritters instead.
Ingredients
Method
Paua fritters
Place all the ingredients in a bowl and mix to combine into a smooth batter. Season with salt and pepper.
When ready to cook, heat a fry pan or barbecue plate. Add oil to pan, then dollop on spoonfuls of mixture and cook until golden brown on both sides.
Ensure fritters are cooked all the way through – there’s nothing worse than a gooey fritter!
Serve with wedges of lemon or my dad’s favourite, Worcestershire sauce.
What type of seafood is Pāua?
Pāua is also known overseas as abaolone, and in New Zealand we have three type of Pāua – the most common being the blackfoot Pāua .
How do I prepare Pāua?
If you’re fortunate enough to get your hands on fresh Pāua still in the shell, try these simple step-by-step tips from Tora Collective, Looking for minced Pāua? You should be able to find at most local fisheries and often you can now order online.
What does Pāua taste like?
Eaten both raw and cooked, Pāua is salty and rich, but also has a salty sweetness.
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