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Carol's Whitebait 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
© Annabel Langbein Media
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.
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