Thread: Tuatua and Kumara fritters.

I did a bit of googling and picked the eyes out of a few recipys I liked the sound of and rolled with what I got.

First you will need to gather some.



They really need to sit at least overnight to spit out sand...I use clean fresh sea water..if you have a lot it pays to spread them out over a few buckets as if you dont the ones at the bottom wont open under the weight of the others on top.

Steam em open and shuck.....I find this activity goes well with a pot on the bbq and a few beers, once cooled those you didnt eat while shucking can be covered and go in the fridge....they should last several days just fine.

Now you have a bowl full of Tuatua meat.
I gave them a few pulses in the kitchen wiz thing in small batches....just enough to cut most of them into 2-4 bits.I estimate I had around 750gm meat.

1 whole onion finely chopped and fried to just soften with a few garlic cloves also finely chopped.

1 large Kumara skinned and sliced lenghtways into three....pan fry untill starting to soften and a good bit of char on em....when cooled dice finely.

4 eggs in a bowl and add seasoning.
One generous teaspoon of curry powder.
One good squeeze of Wasabi paste.
Pinch of Tumeric.
Splash of chilli powder.
Squeeze of ginger paste.
Bit of garlic paste.
Pinch of salt.
Generous pinch of ground pepper.
Whisk all that together then add self raising flour while whisking till you end up with a very thick batter.
Fold in the onion/garlic/kumara/tuatua till you end up with a very thick sticky mess.




It should be thick enough to drop off of a spoon.

Cook one and test for flavor....I added more salt then cooked the rest.

Fried in butter drop em on and flatten the top... when brown flip.





Dont worry about cooking threw.....bung em in the oven preheated to 180 and on some handy towel to drain.....just cook your last lot in the pan longer the rest will cook threw in the oven.





A squeeze of lemon or lime is good depending on tastes.

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