Just in case you thought that our stay in Chavignol, Sancerre would encourage us to switch allegiance here’s a photo of us on the weekend we landed back in New Zealand, waiting for the All Blacks vs France game to begin, as you can see we’re still well and truly backing black!
What a game it was, and now we’re both eagerly awaiting the Rugby World Cup final next weekend.
It seems only appropriate to bring you a recipe that you can pop together in a flash for when your mates come around to watch the match. What better way to celebrate being a Kiwi than with whitebait fritters?!
With whitebait season open until 30th November (14th November on the West Coast) you can head outdoors and catch some this coming week. Or you can order some online; Cascade Whitebait will ship throughout New Zealand.
Just in case you don’t have a recipe to hand… Here’s one from Annabel Langbein’s Free Range Life.
Makes approximately 12 fritters
- 2 egg whites, beaten to soft peaks
- ½ tsp salt
- 1 heaped tsp flour
- 1 cup fresh whitebait
- 1 tbsp neutral oil and 1 tbsp butter to cook
Whisk egg whites to form peaks. Add salt, flour and whitebait and gently fold to combine evenly.
Heat the oil and butter and cook heaped dessert spoonfuls of the mixture over medium heat until golden and puffy, adding extra oil and butter to pan between batches as needed.
Serve with a squeeze of fresh lemon.
If you’re serving these at an evening celebration (and let’s hope we all are!) they pair perfectly with Fairbourne premium, elegant and hand-picked Marlborough Sauvignon Blanc. Buy yours HERE.