Monday was Waitangi Day, Australia Day for kiwis, and what better way to spend it than submerge some wee fish into a batter.
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© The Ponder Room
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Ingredients
250g New Zealand whitebait
1 tablespoon self raising flour & a pinch of bicarb
2 egg whites, separated
Salt and pepper to taste
3 bowls and a fry pan
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© The Ponder Room
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Process
First make sure the whitebait is New Zealand whitebait not the Australian version. You’ll know the difference because the Australian version looks like sardines while the kiwi version are more like tiny tadpoles.
In one bowl toss the whitebait with flour and salt until evenly coated. In another bowl separate the eggs and beat the eggs whites until soft peaks form. In the third bowl lightly whisk the eggs yolks, then gently fold the egg white mixture into the egg yolk mixture along with the whitebait mixture.
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© The Ponder Room
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© The Ponder Room
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Drizzle some oil into a fry pan and add a small amount of butter. When the pan is hot drop in a spoonful of the mixture. Like making pancakes when the bottom is light brown turn then over to cook on the other side. Drain the cooked fritters on some paper towel, then serve straight away.
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© The Ponder Room
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If you want the full kiwi indulgence serve them with a can of L&P, Lemon and Paeroa
Having watched the cooking process I was left to ponder … how to enjoy the end product without going to bed thinking of hundreds of tiny eyes looking up at me from inside my tummy.
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© The Ponder Room
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