Vegan Pāua Fritters — New Zealand-Style Herb & Mushroom Fritters

🛒 Ingredients

• #Vegan "Pāua" Base;
• 250 g king oyster mushrooms — finely diced or shredded (best texture match)
• 1 tbsp dried seaweed flakes or nori — finely ground (for authentic seafood flavour)
• ½ small onion — very finely minced or grated.. 1 garlic clove — minced
• 1 tbsp fresh parsley — finely chopped
• 1 tbsp fresh chives — finely chopped.. ½ tsp lemon zest
• #Batter & Seasoning;
• ½ cup all-purpose flour
• 2 tbsp chickpea flour — helps bind and adds savoury depth
• 1 tsp baking powder.. ½ tsp sea salt — adjust to taste.. ¼ tsp black pepper
• ¼ tsp paprika (smoked or sweet).. Pinch of dried thyme or oregano
• ½ cup unsweetened plant milk — plus 1 tsp lemon juice (curdled)
• 1 tsp lemon juice.. 1 tsp soy sauce or tamari — enhances umami
• #For Frying & Serving;
• 3–4 tbsp sunflower oil — for pan-frying
• Lemon wedges — essential for serving
• Microgreens or fresh herbs — garnish
• Vegan tartare sauce or aioli — optional dipping sauce

👩‍🍳 Instructions

1. 1

   Prepare the mushroom base: Clean mushrooms and remove tough stems. Finely dice or shred caps into very small pieces — similar size to minced shellfish. Squeeze firmly in a clean cloth to remove excess moisture — dry mixture = crisp fritters! Transfer to a bowl.

2. 2

   Build the flavour: Add seaweed powder, grated onion, garlic, parsley, chives, lemon zest, and soy sauce. Mix thoroughly — let rest 5 minutes so flavours meld.

3. 3

   Make the batter: In a separate bowl, whisk together flour, chickpea flour, baking powder, salt, pepper, and paprika. Pour in plant milk mixed with lemon juice. Stir just until smooth — do not overmix. Combine batter with the mushroom mixture — it should be thick and hold together.

4. 4

   Shape & fry: Heat oil in a non-stick pan over medium heat. Spoon about 1 tbsp of mixture per fritter into the pan. Flatten gently with a spoon into round patties. Fry 3–4 minutes per side until deep golden-brown and crisp all over. Don’t crowd the pan — cook in batches.

5. 5

   Drain & serve: Transfer to paper towels briefly. Serve hot with generous lemon wedges — squeeze fresh juice over before eating. Garnish with microgreens and fresh herbs. Delicious plain or with a dollop of vegan tartare sauce!