Matt's Paua Fritters

When our viticulturist Matt Fox isn’t out in the vineyard, you will likely find him out in the Marlborough Sounds. Matt loves to dive and spearfish, so we asked him to share his favourite way to enjoy some of his catch alongside a glass of Summerhouse wine.

If you give Matt’s Paua Fritter recipe a go send us a photo!

Ingredients:

3 x Minced Paua

¼ cup of Coriander Leaves

1 x Small Red Onion, chopped finely

1 x Crushed Garlic Clove

2 x Eggs, lightly beaten

½ cup of Rice Flour

4 x Strips of Bacon, chopped finely

1/3 cup of Chilli Sauce

The zest from 1 x Lemon

Method:
Add all the ingredients into a bowl and mix well, add more sweet chilli sauce or a little water if the batter is to dry.

Put a tablespoon of butter into a frying pan. Spoon in heaped tablespoons of fritter mixture into the frypan, making sure you do not overcrowd the pan. Cook for roughly 4-5 minutes per side (depending on how thick you have made your fritters). Get them nice and crispy golden!

Serve the fritters with a zesty mayo or aioli and some lemon wedges and a big’ol glass of Summerhouse Sauvignon Blanc.