Whitebait fritters

The secret behind a good whitebait fritter is all in the whitebait and all it needs is a little egg to hold it all together. Food Safari Water

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 eggs, separated
• 2 tbsp olive oil
• 250 g New Zealand whitebait
• Sea salt
• Lemon wedges, buttered white bread and sea salt, to serve

Instructions

Beat the egg whites in a bowl until frothy. Add the egg yolks and stir together. Fold in the whitebait.

Heat the olive oil in a frying pan over medium-high heat. Spoon in heaped tablespoons of the whitebait mixture and cook until golden on one side and then flip and cook for another minute. Serve hot with a squeeze of lemon and slices of buttered white bread.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Belinda So.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.