Looking for a moreish paua/ abalone recipe? You will love our tasty paua fritters. These crispy delights are a Kiwi classic, perfect as an appetizer, snack, or a satisfying lunch. Serve with our refreshing cucumber-yogurt dip and lemon wedges, for a quick dish that's sure to go down a treat.
Let us show you how to whip up these fritters.
If you are a big seafood fan (like us), this abalone recipe won't disappoint! The flavour and texture, paired with the citrusy yoghurt dip (because we all know seafood and lemon are best friends) are seriously yum!
Like our mussel fritters, this recipe is simple yet so satisfying.
Check out our creamy paua recipe for more paua/ abalone recipe ideas, this dish has been a really popular one!
What is abalone/ paua?
Abalone, also known as paua here in New Zealand, is a marine mollusc. A type of shellfish that is highly prized for its taste and unique texture. It has a large, oval shell with a pearly, colourful interior. Abalone has a delicate flavour, often described as a combination of salty and buttery with a hint of sweetness. The flesh of abalone is slightly chewy, similar to calamari, and needs to be prepared well.
Paua has significant cultural links with the Maori culture here in New Zealand and is considered a delicacy in various parts of the world.
Abalone can be enjoyed in various ways, including raw, steamed, grilled, sliced or minced.
How to source and prepare abalone.
Depending on where you live in the world, you can buy abalone fresh or frozen.
When it comes to preparing fresh abalone, it is important to clean and tenderize the meat before cooking. This involves removing the tough outer layer, known as the epiphragm, and tenderizing the meat by pounding or marinating it to achieve a more desirable texture.
Depending on the recipe, you can thinly slice the meat and pound it further to break up the tough muscle. Or you can mince it at home, to do this use a mincer on a course grind or a good food processor. Simply cut the paua meat into chunks and blend.
We bought already minced abalone for this recipe, which doesn't require any additional preparation, so it's a great quick option.
For the fritters:
- Paua - we purchased paua that was already minced. Depending on availability in your region you can use fresh or frozen.
- Plain flour (all purpose)
- Eggs (medium)
- Baking powder
- Salt and pepper to season
- Spring onion/ scallion
- Fresh mint leaves
- Fresh parsley leaves
- Canola oil - or your preferred non flavoured cooking oil.
- Lemon - for serving
For the cucumber and yoghurt dip: Optional but seriously good!
- Greek yoghurt - unsweetened
- Fresh mint leaves
- A green chilli - adjust to taste
- The juice of half a lemon
- Half a cucumber
- Salt and pepper to taste.
See the recipe card below for the full list of quantities.
These fritters can be made in 3 simple steps:
- Make the batter
Simply add the paua mince, flour, eggs, baking powder, salt, pepper, spring onions and chopped herbs into a large bowl and mix well.
Place the batter in the fridge to rest for 30 minutes.
- Cook the fritters
Heat a frying pan to medium-high, then add the oil and butter. Use a dessert spoon to spoon the batter into the pan then fry on each side until golden brown, around 2-3 minutes on each side.
- When you add butter to a hot pan it will let you know when it's ready to start cooking! Just wait for the butter to stop foaming, at which point it's time to get cooking.
- You can cook the fritters in batches but don't over crowd the pan.
Frequent asked questions
Yes, you can use frozen abalone for making paua fritters. However, it is important to thaw the abalone properly according to the instructions provided by the supplier. Thawing overnight in the refrigerator is recommended.
Paua fritters can be made gluten-free by using gluten-free flour or alternative flour like rice flour in the batter.
This amazing creamy paua pasta recipe is another must try!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
- 250 g Paua mince (8.8 oz)
- 70 g Plain flour (2.4 oz)
- 2 medium eggs
- 2 g Baking powder (0.07 oz)
- Pinch of salt and pepper
- 1 Spring Onion / scallion finely chopped
- 5 g Mint leaves chopped (0.17 oz)
- 5 g Parsley leaves chopped (0.17 oz)
- 50 ml Canola oil (¼ cup)
- 50 g Butter (1.76 oz)
- 1 Lemon To serve
For the cucumber and yoghurt dip: (optional but highly recommended!)
- 150 g Greek Yoghurt unsweetened
- 5 g Mint chopped (0.17 oz)
- 1 Green chilli finely diced
- ½ Lemon juice only
- ½ Cucumber
- Salt and pepper to taste
Make the batter:
- In a large bowl add the paua mince, flour, eggs, baking powder, salt, pepper, spring onion and chopped herbs. Mix well until combined, then place in the fridge to rest for 30 minutes.
To cook the the fritters:
- Heat a large frying pan to medium-high heat. Add the canola oil and butter.
- Once the butter stops foaming, add dessert spoons of batter to the pan and fry on each side until golden brown (2-3 minutes on each side). You can cook in batches but don't overcrowd the pan.
- Once cooked, remove the fritters and place them on a paper towel to drain any excess oil.
Cucumber and yoghurt dip:
- Place the Greek yoghurt into a medium bowl.
- Grate the cucumber and season with a pinch of salt and allow to sit for 5 minutes, this will remove any excess water. Squeeze out the grated cucumber with your hands to remove excess liquid. Add to the yoghurt.
- Add the chopped mint, green chilli and lemon juice and mix well. Season with a pinch of salt and pepper. (See note 1)
- Serve the fritters with the yoghurt dip and wedges of lemon and enjoy!