Ingredients:

  • 1 lb (450 g) Fresh Paua (Abalone) meat, cleaned, shucked, and tenderised
  • ½ cup (60 g) All-Purpose Flour, sifted
  • ½ tsp (2.5 g) Baking Powder
  • 2 large (100 g) Eggs, lightly whisked
  • ¼ cup (60 ml) Milk (Whole or Low-Fat)
  • 3 stalks (30 g) Spring Onions (Scallions), finely sliced
  • 2 Tbsp (10 g) Fresh Parsley, finely chopped, flat-leaf preferred
  • ½ tsp (3 g) Salt, plus more to taste
  • ¼ tsp (1 g) Black Pepper, freshly ground
  • 3-4 cups (750 ml - 1 L) Neutral Oil for Frying (Canola, peanut, or rice bran oil)
  • ½ cup (120 g) Good Quality Mayonnaise
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • ½ tsp (2 g) Lemon Zest, finely grated
  • 1 clove (5 g) Garlic, very finely minced or grated
  • 1 tsp (5 ml) Dijon Mustard

Instructions:

  1. Clean and Trim Paua: Shuck the paua from the shell. Trim off the dark, tough skirt and any internal organs. Rinse the meat thoroughly under cold water.
  2. Tenderise the Meat (Crucial): Place the paua meat between two sheets of cling film or baking paper. Using a meat mallet, gently but firmly pound the paua until it noticeably softens and flattens (approx. 3-5 minutes per side).
  3. Mince: Cut the tenderised paua into chunks. Pulse in a food processor until the mixture is finely minced, but not puréed (you want a slightly chunky, textured paste).
  4. Prepare the Aioli: In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, garlic, and Dijon mustard. Season with salt and pepper. Cover and chill in the refrigerator.
  5. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
  6. Combine Wet Ingredients: In a separate bowl, whisk the eggs and milk until thoroughly combined. Add the wet mixture to the dry mixture and whisk until just combined—do not overmix.
  7. Fold in Paua: Gently fold the minced paua, sliced spring onions, and parsley into the batter.
  8. Chill the Batter: Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes. This is essential for the fritters to hold their shape during frying.
  9. Heat the Oil: Pour the neutral oil into the heavy-bottomed pan to a depth of about 1.5 inches (4 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C).
  10. Form and Fry: Working in batches to avoid overcrowding, drop tablespoons of the chilled batter into the hot oil. Flatten slightly with the back of the spoon.
  11. Cook to Golden: Fry the fritters for 2 to 3 minutes per side, until they are deep golden brown and crispy.
  12. Drain and Season: Remove the fritters with a slotted spoon and place them immediately on a wire rack lined with paper towels to drain excess oil. Sprinkle immediately with a pinch of sea salt.
  13. Serve Hot: Serve the fritters piping hot alongside the chilled Lemon-Kaimoana Aioli.