Whitebait Fritters
Here's how to make whitebait fritters, served with cucumber
salad and garlic mayonnaise. For dessert there's avocado and
ginger ice-cream.
WHITEBAIT FRITTERS
1kg whitebait
1 cup tempura flour
4 beaten eggs
1 cup chopped chives
1 teaspoon cayenne pepper
4 cloves garlic
Salt and pepper to taste
CUCUMBER SALAD
1 large sliced telegraph cucumber
1 cup chopped mint leaves
Juice of 2 limes
1/4 cup olive oil
1 teaspoon sugar
2 cloves garlic, crushed
1 teaspoon dijon mustard
Salt and pepper
(Serves 6)
GARLIC MAYONNAISE
380g jar mayonnaise
1 lime (juice and rind)
2 cloves garlic
Salt and sepper
AVOCADO AND GINGER ICE-CREAM
2 ripe avocados
4 limes
1 jar of ginger in syrup
1 cup sugar
2 cups lightly whipped cream
1 Defrost the whitebait (if frozen) and place in a large bowl.
2 Add all the other ingredients and mix well.
3 Heat some oil in an electric frying pan at 175oC.
4 Drop spoonfuls of the mixture into the hot oil and cook for
about five minutes on each side.
5 Drain on absorbent paper.
6 Now for the cucumber salad. In a bowl, mix the lime juice,
olive oil, sugar, garlic, mustard, salt and pepper. Toss the
cucumber and mint through the mixture and refrigerate for about
two hours.
7 Combine all garlic mayonnaise ingredients and serve with the
whitebait fritters.
8 Finally, there's the ice-cream. Puree the avocados with the
lime juice and sugar until smooth.
9 Add the ginger and the syrup and mix.
10 Put the avocado mixture into a bowl and fold in the lightly whipped cream.
11 Pour into individual moulds or into a terrine dish and freeze.
(Makes 24 fritters)
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