Paua Fritters

Name: Paua Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: New Zealander
Ingredients: 6 paua, cleaned and minced; 1 cup flour; 2 eggs, beaten; 1 onion, finely diced; 2 cloves garlic, minced; 2 tbsp fresh parsley, chopped; Salt and pepper; Vegetable oil for frying; Lemon wedges for serving; Sweet chilli sauce

Paua Fritters (PAH-wah FRIT-ters)

Abalone Fritters

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 277 kcal

Minced paua mixed into a seasoned batter and fried until crispy and golden, a beloved coastal treat showcasing New Zealand's unique abalone.

Nutrition & Info

Protein 18.0g

Carbs 22.0g

Fat 13.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Allergen Warnings

⚠ shellfish ⚠ gluten ⚠ eggs

Equipment Needed

mincer or food processor heavy skillet mixing bowl

Presentation Guide

Vessel: plate lined with paper

Garnishes: lemon wedges, parsley

Accompaniments: sweet chilli sauce, green salad

Ingredients

6 paua, cleaned and minced
1 cup flour
2 eggs, beaten
1 onion, finely diced
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper
Vegetable oil for frying
Lemon wedges for serving
Sweet chilli sauce

Instructions

1
Remove paua from shells and clean thoroughly, removing the gut and trimming the dark edges. Mince the flesh finely using a mincer or food processor.
2
Mix minced paua with flour, beaten eggs, onion, garlic, parsley, salt, and pepper. The batter should hold together but remain moist.
3
Heat oil in a heavy skillet over medium-high heat until shimmering. Drop tablespoons of batter into the hot oil.
4
Fry fritters for three minutes per side until deeply golden and crispy. Do not overcrowd the pan.
5
Drain on paper towels and season with a sprinkle of salt while still hot.
6
Serve immediately with lemon wedges and sweet chilli sauce for dipping.

💡

Did You Know?

The iridescent blue-green paua shell is so iconic that it has become a symbol of New Zealand, used in jewellery and even on the national rugby league jersey.

Chef's Notes

Equipment Tips

mincer or food processor
heavy skillet
mixing bowl

Garnishing

lemon wedges, parsley

Accompaniments

sweet chilli sauce, green salad

The Story Behind Paua Fritters

Paua, New Zealand's native abalone, has been gathered from rocky coastlines by Maori for centuries. The rich, slightly chewy flesh was traditionally eaten raw or cooked in a hangi. Paua fritters evolved as a way to tenderise the firm meat and stretch it further, becoming a staple at beach barbecues and coastal gatherings. Strict quota limits protect the species, making paua a precious resource that New Zealanders treat with great respect.

🕐 Traditionally enjoyed beach gathering, casual lunch 📜 Origins: Maori coastal tradition

Comments (0)

No comments yet. Be the first to share your thoughts!