West Lothian Sub Aqua Club
Scotland
YumYum Diving.
Whelk fritters - Rick Stein

INGREDIENTS

• 110g/48-10 cooked whelks

• 2 medium eggs, separated

• 2 plum tomatoes, skinned seeded and chopped

• 50g/2oz onion, chopped very finely

• 2 cloves garlic, chopped very finely

• 2 tbsp chopped fresh parsley

• 40g/1½oz Matzo meal or fresh breadcrumbs

• sunflower oil for frying

• salt and freshly ground black pepper

1. Remove the cooked whelks from their shells (you will need about 50g/2oz) and roughly chop.

2. Put the egg yolks into a bowl and lightly break up with a fork. Stir in the chopped whelks, tomatoes, onion, garlic, parsley, Matzo meal or breadcrumbs and some salt and pepper to taste.

3. In another bowl whisk the egg whites into soft peaks and then gently fold them into the main fritter mixture.

4. Pour a good layer of sunflower oil into a large heavy-based frying pan and leave over a high heat until very hot.

5. Lower the temperature a little, then drop four large spoonfuls of the batter into the pan and fry for about 1½ minutes on each side, until golden brown.

6. Lift out on to kitchen paper and keep hot while you cook the rest.

7. You should end up with about 12 fritters. Serve immediately.

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