adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mussels in chickpea & cumin batter
0 Likes
Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Ingredients:
  • Pinch of salt
  • 75g (1/2 cup) chickpea flour (besan)
  • 5.00 gm ground cumin
  • 2 egg whites, lightly whisked
  • 80ml (1/3 cup) cold water
  • 12 greenlip mussels, in the half shell
  • Chickpea flour (besan), extra, to lightly coat
  • Vegetable oil, to deep-fry
  • Sea salt flakes
Instructions:
  • In a bowl, mix chickpea flour, ground cumin, and salt. Stir in the egg white and water, and whisk until completely smooth.
  • Gently remove mussels from shells, keeping shells aside. Pat mussels dry with a paper towel, then place in a bowl and lightly coat with a touch more chickpea flour.
  • Pour oil into a large saucepan until it reaches a 5cm depth. Heat over high heat until a cube of bread turns golden brown in 15 seconds to check if the oil is ready. Coat 1 mussel at a time with batter. Deep-fry mussels in a single batch for 3 minutes until crisp and golden. Use a slotted spoon to move mussels to the reserved shells. Sprinkle with sea salt flakes and serve promptly.

Similar Recipes