Name: Mock whitebait fritters with quick sweet chilli sauce
Yield: Serves 6 as a side dish
Ingredients: 4 tablespoons pale palm sugar, chopped or grated (or demerara sugar); fresh chilli to taste, chopped (I used 3 small Thai bird’s-eye chillies and they were really deliciously hot); grated zest and juice of 2 limes; 2 tablespoons lemon juice; 1 teaspoon Thai fish sauce (or 2 pinches of salt); 2 tablespoons poppy seeds; 1 white onion, thinly sliced; 3 large starchy potatoes, peeled; 4 tablespoons flour; 1 large egg (or use 1 egg plus the white of 1 extra egg); 2 garlic cloves; vegetable oil for deep-frying; 1½ teaspoons fine salt; 1½ teaspoons baking powder

Preparation info

Serves
6
as a side dish

Difficulty
Easy

Appears in

Vegetables

By Peter Gordon

Published 2007

About

These fritters are the invention of my father, Bruce Gordon. They’re called mock whitebait fritters because in New Zealand our whitebait (which you’ll only find there and in Patagonia and parts of Tasmania) look more like elvers – tiny baby eels. When cooked they are white with black eyes – hence my adding poppy seeds to this! These fritters can be served as a party canapé if made quite small, as a starch component to a main meal, or as a late night snack – if you could be bothered setting