Recipe shared by Lucy Corry
for Moore Wilson's 2023 Calendar

 

 

Ingredients

1 egg, separated
3/4 tsp salt
finely grated zest of 1 lemon
1 tsp flour
500g whitebait, rinsed
salt and pepper
50-100g butter, to cook
fresh lemon wedges, to serve

Whisk the egg white and salt until stiff. Fold in the egg yolk, lemon zest and flour. Gently fold in the whitebait until just combined. Season well with lots of freshly ground black pepper.

Set a heavy pan over medium heat. Drop in about 30g of the butter. When it foams, drop in spoonful's of the mixture. Cook for about three minutes, then gently flip and cook for two minutes on the second side. Add more butter if the pan is getting dry. Remove the cooked patties to a paper towel-lined plate (they’re likely to disappear as soon as they’re made, but you can also put them in a low oven to keep warm before serving). Repeat the process with the remaining mixture until all the fritters are cooked. Serve hot with lemon wedges.