Toheroa Fritters (Nz)
Submitted by General Misinfo
Classic Kiwi toheroa fritters in a light beer batter with a hint of curry warmth. Minced shellfish, onion, and egg fried to a golden crisp. A cherished New Zealand recipe built around one of the rarest clams on earth.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf you know, you know. Toheroa fritters are proper Kiwi kai, a taste of the New Zealand coast that goes back generations.
These beauties start with minced toheroa mixed into a light beer batter spiked with just enough curry powder to add warmth without overpowering that briny, buttery shellfish flavour.
Drop spoonfuls into hot oil and fry until they’re shatteringly crisp on the outside with a tender, savoury centre. Squeeze some lemon over the top and serve with a cold one.
Chef Tips
- Mince the toheroa finely so the batter holds together. Chunky pieces can cause the fritters to fall apart in the oil
- The beer isn’t just for flavour. Those bubbles create a lighter, crispier batter than water ever could. Use a pale ale or lager
- Fry in small batches so the oil temperature stays hot. Crowding the pan means soggy, greasy fritters
- If toheroa is unavailable (and it usually is, being protected), try this with pipi, tuatua, or even tinned clams as a substitute
Ingredients
Directions
Prepare the ingredients by mincing the toheroa, chopping the onion up finely, beating the egg.
Mix together the toheroas onion and egg and add the beer.
Stir in the flour, baking and curry powder.
Add salt and pepper to taste.
Fry quickly in hot deep fat.
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