Lauraine Jacobs

Food Writer and Author of Delicious Books


4 December 2011


  • 2 fresh organic eggs
  • 200g whitebait
  • Sea salt flakes
  • Freshly ground black pepper
  • 2 tablespoons oil
  • 2 tablespoons fresh butter
  • Lemon wedges to serve

Beat the eggs in a bowl until they are light and frothy. Add the whitebait with a generous pinch of salt and plenty of fresh pepper. Mix well. Take a large heavy frying pan, and heat the oil and butter together over medium heat. When the butter starts to bubble and spit, add the egg and whitebait mixture in even tablespoonfuls, (about 5-6 at a time) and cook for about one or two minutes, then flip each fritter over and cook the other side. Immediately remove to a warmed plate. Continue cooking in batches of about 5 fritters until the mixture is finished. Serve at once with fresh lemon wedges, as finger food or for an entrée for 4 people. Makes about 15. Wine match: sauvignon blanc

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