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Whitebait Fritters are a beloved New Zealand snack, made from small, delicate fish that are lightly battered and fried. These fritters showcase the fresh flavors of New Zealand's coastal waters and are often enjoyed during the whitebait season, which typically runs from September to November. They are a popular choice for casual gatherings and are best served hot, often paired with a squeeze of lemon.
In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.
In another bowl, beat the eggs and then add the milk. Mix well.
Gradually add the egg mixture to the dry ingredients, stirring until just combined. The batter will be slightly lumpy.
Gently fold in the whitebait and parsley (if using).
Heat the vegetable oil or butter in a large non-stick skillet over medium heat.
Spoon small amounts of the batter into the hot skillet, forming small fritters. Flatten them slightly with the back of the spoon.
Cook for about 2-3 minutes on each side, or until golden brown and crispy. You may need to cook in batches to avoid overcrowding the pan.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
Enjoy your meal!
Whitebait Fritters are small fish mixed into a light batter and fried until crispy, creating a delicious snack.
Whitebait Fritters originate from New Zealand, where whitebait fishing is a time-honored tradition.
The key ingredients include whitebait, flour, eggs, milk, baking powder, and seasonings.
Whitebait Fritters take about 20-30 minutes to make.
They are delicious served with lemon wedges, a fresh salad, or a dipping sauce like tartar sauce.