Mini mussel fritters with caper aioli

Could there be anything more quintessentially Kiwi than mussel fritters at the beach? This recipe is a perfect one to mix up at home, then bring to your picnic spot to fry up on the portable BBQ.

By Jo Wilcox
  • 40 mins preparation
  • Makes 24
  • Print


  • 20 fresh mussels
  • 1/2 onion, finely sliced
  • 1/2 teaspoon finely grated fresh ginger
  • 1 teaspoon finely grated lemon zest
  • good pinch turmeric
  • 1/2 cup self-raising flour
  • 1 egg
  • 2 tablespoon milk
  • butter and oil, for frying
  • lime wedges, to serve
Caper aioli
  • 1/4 jar (about 100g) mayonnaise
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped dill
  • 1 clove garlic, crushed
  • squeeze lime juice


  • 1
    For aioli, combine all ingredients except lime juice. Add a squeeze of lime and freshly ground pepper to taste.
  • 2
    Place mussels in a large saucepan with about 3cm depth of cold water. Cover and simmer for 2-3 minutes until shells spring open. Remove meat and chop very finely. Mix in onion, ginger, zest and turmeric, then toss with the flour. Whisk the egg and milk together and stir into the mussel mixture. Season well.
  • 3
    Heat a little butter and oil in a heavy pan or on a barbecue hotplate and cook small spoonfuls of mixture until puffed and golden on both sides.
  • 4
    Serve with caper aioli and lime wedges for squeezing.