Recipe: Whitebait Puffs

Tasting the fare at the Port Waikato Whitebait Fritter competition. Photo / Nick Allan

Glenfield College Home and School Association, Auckland, recipe, circa 1960.

Serves 10 as a pass-around

• 250g whitebait
• 2 tbsp flour
• 1 tsp baking powder
• 1 tbsp milk
• 2 eggs
• 1 tbsp chopped parsley
• Salt and pepper
• Butter for frying

1. Mix all of the above (except the butter) together.

2. Melt butter in a heavy-based pan and drop dessert spoon-sized amounts into the butter.

3. Cook in batches, adding more butter to fry in, as required. Drain the puffs on a paper towel and keep warm.

4. Season with salt and pepper and serve with lemon wedges.