15/05/2026
Golden, crispy, a little bit spicy - and very easy to eat more than you planned 😍
These mussel, corn and jalapeño fritters are perfect for a shared platter, easy lunch, or something a bit different for dinner!
You’ll need:
1 pack Omega Mussels
¼ cup milk
½ cup self-raising flour
½ tsp curry powder
Pinch of salt and pepper
1 egg
80g sweet corn kernels
2 spring onions, finely sliced
20g jalapeños, finely chopped
2 tbsp canola oil
2 tbsp butter
For the horseradish mayo:
½ cup mayonnaise
2 tbsp horseradish cream
How to make them:
Remove the mussels from the pouch, take the meat from the shells, check they’re clean, then roughly chop.
In a bowl, whisk together the milk, flour, curry powder, salt, pepper and egg until smooth. Add the sweet corn, spring onion, jalapeños and chopped mussels, then mix well. Pop the mixture in the fridge for 30 minutes to chill.
In a separate bowl, mix the mayonnaise and horseradish cream together.
To cook, heat a non-stick pan over medium heat. Add the canola oil and butter and let the butter melt and foam slightly. Spoon the fritter mixture into the pan, leaving a little space between each one. Cook for 2–3 minutes on each side until golden brown.
Serve hot with the horseradish mayo.
Save this for later!
Full recipe: https://www.omegaseafood.com/post/mussel-corn-and-jalapeno-fritters-with-horseradish-mayo
