Mussel and shrimp fritters.
A delightful appetizer, but also a delicious finger food.
Easy to make and very quick. You can fry them in a pan or on a tray in a ventilated oven.
The mussel and shrimp fritters can also be offered as a main course, and can be made with fresh or even frozen catch.
I made some with shrimp and some with mussels, but I leave it up to you to decide how to mix them.
You can make these delicious fritters with any type of seafood. If you use fish, it doesn’t need to be cooked, just fillet and chop it.
Serve them with a few drops of lemon and tell me if you don’t already feel like you’re on a seaside vacation.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Frying, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Summer
- Energy 347.37 (Kcal)
- Carbohydrates 38.09 (g) of which sugars 4.17 (g)
- Proteins 22.28 (g)
- Fat 11.53 (g) of which saturated 3.40 (g)of which unsaturated 7.55 (g)
- Fibers 2.25 (g)
- Sodium 656.17 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s shop
- 6 eggs
- 10.58 oz breadcrumbs (seasoned Sicilian style see recipe here)
- 7.05 oz shelled shrimp, frozen (or fresh shelled)
- 7.05 oz mussels (net weight after shelling)
- as needed vegetable oil
A look at health
Tools
What we need to cook
- 1 Knife
- 3 Bowls
- 1 Pan
- 1 Absorbent paper
- 1 Pan large
- 1 Colander
Steps
To make the
Wash the shrimp and shell them (or you can use pre-shelled ones from the store).
Remove the head and shell, and also the black vein on the back, then chop them.
If you’re not using frozen mussels, the process takes longer.
Wash them well, remove the side beard, and then transfer them to a bowl.
Meanwhile, put 1 clove of garlic and parsley stems in a pan. Let it infuse, then add the closed mussels and cover.
As soon as they open, turn off the heat, let them cool, and shell them.
Prepare the Sicilian seasoned breadcrumbs, you can find the recipe by clicking here.
Now divide the eggs into 2 different bowls
and put half of the breadcrumbs in each.
Beat the mixture,
then in one bowl put the mussels, and in the other the chopped shrimp.
Beat the mixture again, which should be creamy.
If you decide to cook the fritters in a pan, heat some vegetable oil in a non-stick pan, and as soon as it’s hot, use a spoon to scoop a portion of the mixture and gently place it in the oil.
Cook for about 2 or 3 minutes until the underside becomes golden brown, then with the help of a spatula, flip the fritter, pressing slightly on the top of each one so that the mixture flattens and doesn’t remain raw inside.
As the fritters cook, place them on a plate lined with absorbent paper.
Once all are cooked, serve them hot with lemon slices
Preheat the oven to 356°F (180°C) fan.
Line a baking tray with parchment paper and place spoonfuls of the mixture well spaced apart.
Bake for about 8 minutes on one side, then flip them and bake for another 5 minutes on the other side.Serve hot with lemon slices,
Mussel and shrimp fritters can be stored in the fridge for up to 2 days, and if the seafood is fresh, even in the freezer for up to 3 months.
FAQ (Questions and Answers)
Mussel and shrimp fritters
Can I fry them in an air fryer?
No, the mixture is semi-liquid and they cannot be stacked on top of each other.
Can I mix the mussels with the shrimp and cook them together?
Yes, certainly.
