Kina roe fritters

A simple fritter batter provides a foil for all kinds of flavourings. Kina roes work wonderfully with this treatment.

Prepare: 5 minutes
Cook: 15 minutes

Base fritter batter:
2 cups flour
2 tsp baking powder
pinch baking soda
salt and ground black pepper
2 eggs
1 cup cold milk
2 tbsp olive oil

Kina flavourings:
1 cup kina roes
juice of ½ lemon
2 tbsp chopped parsley or coriander

Combine dry ingredients in a mixing bowl. In a separate bowl, mix together the eggs, milk and oil. Stir into dry ingredients until a smooth batter is formed. Stand for at least 10 minutes (up to 24 hours covered in the fridge). Mix in kina roes, lemon juice and chopped herbs.

Cook small spoonfuls of batter over medium heat in a lightly oiled pan (use about 2 tsp oil and spread over pan with a paper towel), turning fritters to cook other side as bubbles form on the surface. Repeat until all mixture is cooked adding a little more oil to pan between batches.

Makes 2 dozen.

Cook's Note: As fritters can take quite some time to cook fully through I often cook them lightly in the pan to brown and then finish on a tray in a hot oven for 5 minutes. Cooked fritters can also be reheated in a hot oven for a few minutes.

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This page was updated on 11 November, 2005