Fourth day and you might have some leftover mussels from yesterday, if there is well you can make some fritters out of it but if not feel free to buy some fresh ones.
Fritters, frytors or frytos can be sweet (fruit & nuts) or savoury (cheese, fish, vegetables) and history suggests that it existed and consumed during the Ancient Roman period. The Romans introduced it to Europe during their conquest that’s why the Spanish have frittatas and the French have the beignets as they all originated from the original Roman recipe. Initially the recipe and procedure is that the batter were run down the chef’s fingers so that five streams of dough drop down to the hot oil tangling on each other, once cooked they were sprinkled with sugar which also suggest that first fritters were of the sweet variant. Batters during those times also use wine or ale and has more egg content.
Now there are a lot of fritter variants and the combination is endless as you can put any ingredients you wish like potato, pineapple, apple, peas, corn, the list can go on. But for this post we making some mussel fritters which is a popular street food in New Zealand commonly seen in flea markets, like any other fritter it is coated in batter and is pan or deep fried. Its primary ingredient is mussels and zucchini / courgette, those ingredients is what makes this dish special, it is crunchy on the outside but soft and slimy on the inside. Great as a side dish or consumed on its own. Also for this dish I have to thank my wife for making it, this is one of the dishes I constantly nag her to make and that image above is her creation.