Oyster and Carrot Fritters

from Lauraine Jacobs' book It takes a village - a guide to Matakana and its surrounding districts

Oyster and carrot fritters Photo: Lauraine Jacobs

I can never get enough of oysters - preferably freshly shucked on my kitchen bench and slurped up with that vital hit of seawater from the shell. In this recipe, local Mahurangi oysters combine with sweet carrot to make fritters that are popular with friends and family. They are a perfect accompaniment to serve with drinks, as an entrée, or as lunch with a salad.
3 large fresh free-range eggs
4 tbsp plain flour
pinch of baking powder
1 tsp salt
freshly ground black pepper
1 medium shallot, very finely chopped
1 large carrot, finely shredded or grated
1 pottle fresh oysters, chopped
3 tbsp finely chopped parsley
1 tbsp finely chopped dill
6 tbsp extra-virgin olive oil, for frying
1 tbsp butter
lemon wedges to serve
Beat the eggs until frothy, then beat in the flour, baking powder, salt and pepper. Fold in the shallot, carrot, oysters, parsley and dill, mixing well, and let stand for 5 minutes.
Heat the oil in a heavy-based frying pan. Add the butter, and when it is melted place large tablespoons of the batter mixture in the pan, about 6-7 at a time. Cook over a medium heat until golden brown, then flip over and cook the other side until golden.
Keep warm and repeat with a second batch. You should have enough to cook three batches and make about 20 fritters. Serve with the lemon wedges.