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Porthilly oyster and potato fritters with seaweed tartare

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Ross Sloane, head chef at Mount Haven Hotel in Marazion, shares his recipe for Porthilly oyster and potato fritters

Mount Haven Hotel

Serves 4

You will need

Spiralizer
Oyster knife
Deep fat fryer or approximately 1l oil in a heavy-based saucepan

For the seaweed tartare

Mayonnaise 100g
Gherkins
25g, chopped
Capers
25g, chopped
Dill
5g, chopped
Sea lettuce powder
5g

For the batter

Plain flour 750g
Water 800ml
Lager 400ml
Fresh yeast 1tsp
Bicarbonate of soda 1tsp
Vinegar 50ml

For the oyster and potato fritters

Porthilly oysters 4, shucked
Plain flour 40g
Maris piper potatoes 4, peeled and spiralized

Sea purslane to garnish
Sea lettuce powder to garnish

Method

  1. For the tartare: place all the ingredients in a blender and whizz until smooth. Transfer into a squeezy bottle or piping bag.
  2. For the batter: place the flour in a bowl. Add the remaining ingredients and whisk until smooth.
  3. For the fritters: place the oysters in the flour. Coat evenly, then dust off any excess flour.
  4. Dip each oyster in the batter, then tightly wrap the spiralized potato around to make a fritter.
  5. Heat the deep fat fryer to 165–170°c. Fry the fritters in the oil until golden and crisp. Remove and pat off excess oil with a paper towel.
  6. To serve: squeeze some of the tartare onto plates and place each fritter on top. Then use the tartare to fill in any gaps in the fritters.

Chef’s tip: ‘I like to garnish this dish with sea purslane and sea lettuce powder,’ says Ross

www.mounthaven.co.uk

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