Category: Cocktail Snacks

October 20, 2015 Baking, Bread, Cocktail Snacks, Italian Recipes, Mediterranean Recipes, Pizzas, Snack Food

Instant Pizza Dough – Quick Matzah Bread Style Pizza Bases – No Rising Time!!!

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Instant Pizza Dough - Quick Matzah Bread Style Pizza Bases - No Rising Time!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
These super thin, crispy pizza bases are really easy to make. More like crispy matzah bread, this dough can be used to make mini and regular sized pizzas. There is no rising time, and the added bonus is that the dough can be rolled through a pasta roller.
Ingredients
  • 500g Self-raising flour
  • 250ml Milk
  • 2.5ml Salt
Instructions
  1. Place the self-raising flour, salt and milk in your food processor. Put the lid on and start mixing at maximum speed.
  2. Mix the dough for about 2 minutes, scrape the bowl down, and continue mixing for another 2 to 3 minutes. The dough will be crumbly, but will hold together well when compressed.
  3. Turn the dough out onto a lightly floured work surface and compress it into a ball. If you're not going to use the dough immediately wrap it in cling-wrap and store it in your refrigerator.
  4. Divide the dough into 4 pieces and proceed to roll each piece out to a thickness of 3 mm. This can be done by hand or machine.
  5. I am making mini pizzas for a wine tasting, but you can cut your bases to any size you require. Dock the bases.... this is fancy term for pricking holes in the dough. The docking prevents the bases from blowing up into large pillows while baking.
  6. Top the bases with toppings of your choice and bake them in a preheated oven at 250c or 480f for 10 to 12 minutes.
  7. Remove the pizzas from the oven and serve immediately.
  8. This recipe will make 4 regular bases, or up to 120 mini pizzetti.

 

August 18, 2015 Cocktail Snacks, Finger Foods, Mediterranean Recipes, Middle East, Snack Food

Spicy Roasted Chickpea Nuts. Crunchy, Tasty Treats for Anytime of the Day!!!

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Spicy Roasted Chickpea Nuts. Crunchy, Tasty Treats for Anytime of the Day!!!
Author: 
Recipe type: Snack / Health Food
Cuisine: Middle Eastern / Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Spicy roasted chickpea nuts are really easy to make and make a great snack for everyday as well as at the big game.
Ingredients
  • 450g Drained can of chickpeas (15oz)
  • 15ml Olive oil
  • 10ml Ground cumin
  • 5ml Dried marjoram
  • 1.25ml Ground allspice
  • 1.25ml Salt
Instructions
  1. Measure out the ground cumin, dried marjoram, ground allspice and salt. We need to reduce the salt and dried marjoram to a powder of the same consistency as the allspice and cumin.
  2. To do this place everything in your spice mill and pulse it 4 or 5 times. We put everything in the mill as spice mills work much more efficiently with larger quantities, even although the allspice and cumin are already powdered.
  3. Open the can of chickpeas, rinse them and drain them. Pour them out onto a clean dish towel and pat them dry.
  4. Transfer the chickpeas to a jug or bowl and pour in the oil. Stir this well until everything is coated with oil.
  5. Pour the spice blend in bit by bit, mixing every time to make sure everything gets an even dose.
  6. Pour the coated chickpeas out into a medium size roasting tin and spread them out evenly across the pan.
  7. Roast the chickpeas on the second highest shelf in your oven at 230c or 450f for 30 minutes. Remove the pan from the oven every 10 minutes and stir the chickpeas around to ensure even roasting.
  8. Remove the pan from the oven and allow the spicy roasted chickpea nuts to cool for 15 minutes before serving.

 

July 25, 2015 Cocktail Snacks, Finger Foods, KFC Recipes, Main Courses, Snack Food, Spice Mixes, Vegan Recipes, Vegetarian Recipes

Vegetarian & Vegan KFC “Chicken” Strips. Deep-Fried Gluten Strips KFC-Style!!!

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Vegetarian & Vegan KFC "Chicken" Strips. Deep-Fried Gluten Strips KFC-Style!!!
Author: 
Recipe type: Vegetarian / Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Some time ago I did a popular recipe using gluten called mock duck. Today we're going to use gluten to replace the chicken in a vegetarian rendition of KFC chicken tenders.
Ingredients
The Herb & Spice Mix
  • 7.5ml Paprika
  • 5ml Salt
  • 2.5ml Dried sage
  • 2.5ml Garlic powder
  • 2.5ml Dried oregano
  • 2.5ml Cayenne pepper
  • 2.5ml Crushed black pepper
  • 2.5ml Dried basil
  • 2.5ml Dried marjoram
  • 2.5ml Dried coriander leaf
  • 5ml Ground allspice
The Rest...
  • 1 Portion prepared gluten (350g)
  • 1½ Cups All-purpose flour
  • Milk (or substitute for cold vegetable stock)
Instructions
  1. Flatten the gluten out across a platter. Mill the herbs and spices in your spice mill until fine and pour the powder into a sprinkle bottle. Sprinkle an even coating of the herbs and spices across both sides of the gluten.
  2. Place the gluten in your refrigerator for at least 30 minutes to marinate.
  3. In a bowl combine the flour with the remaining herb and spice mixture. Half fill a second bowl with full cream milk (or cold vegetable stock)
  4. In addition, sprinkle a layer of the seasoned flour over the surface of a large platter. This layer will prevent the coated gluten from sticking to the platter while it sets.
  5. Remove the gluten from your refrigerator and cut it into manageable strips of about an inch in width and 3 to 4 inches in length.
  6. To coat the strips, dip them in the milk (or cold stock), dredge them in the seasoned flour to get a good solid coating, then transfer them to the coated platter to set. Allow the coated strips to set for 20 minutes.
  7. Half fill a wok or pot with oil and heat this to 160c or 320f.
  8. Carefully drop the strips into oil in batches and fry them for 4 to 5 minutes until the are golden. Remove the strips from the oil, drain any excess oil on kitchen paper and serve immediately.

 

June 24, 2015 Chinese Recipes, Cocktail Snacks, Finger Foods, Fish Recipes, Seafood, Snack Food, Starters

Snack Platter Catering – Part 21 – Deep Fried Prawn Wontons

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Snack Platter Catering - Part 21 - Deep Fried Prawn Wontons
Author: 
Recipe type: Dim Sum / Finger Foods / Snack Foods / Super Bowl Recipes
Cuisine: Chinese
Prep time: 
Total time: 
Serves: 80
 
These amazing crispy fried pork and prawn wontons are quick and easy. One the really cool things about this is that you can make the wontons way ahead of time and deep fry them from frozen as required.
Ingredients
  • 200g Prawn meat
  • 200g Bacon
  • 15ml Ginger, grated
  • 4 Spring onions
  • 2.5ml Salt
  • 5ml Sesame oil
  • 15ml Cornflour
  • 80 Wonton skins
Instructions
  1. Cut the bacon into thin strips across the grain, chop the spring onion into rounds, measure out the grated ginger, salt, roasted sesame oil and cornflour. In addition weigh out the prawn meat and unpack 80 wonton skins and keep them under a damp cloth.
  2. Place all of the ingredients with exception of the wonton skins into your food processor.
  3. Zap this all until it is quite finely chopped.
  4. Working with one wonton skin at a time, place a skin diagonally in front of you. Using a wet finger, wet the 2 upper edges of the wrapper.
  5. Place a teaspoonful of the filling onto the center of the wrapper.
  6. Fold the corner closest to you up and over the filling to meet the top corner. Press the edges of the wrapper together to seal, making sure to press out any air from inside the parcel.
  7. This will give you a very basic gowgee fold. Wet one of the sharp corners of the parcel. Pull the 2 sharp corners towards you until they overlap, then crimp them together.
  8. Repeat this until all of the wontons are formed.
  9. Half fill a large pan with oil and heat this to 190c or 375f. Fry the wontons in batches for 2 to 3 minutes, stirring gently halfway through.
  10. Use a slotted spoon to remove the wontons from the oil and drain them on kitchen paper. Repeat this until everything is fried.
  11. Transfer the wontons to serving platters and serve immediately.

 

June 6, 2015 Bread, Cocktail Snacks, Curries, Finger Foods, Indian Recipes, Snack Food, Starters, Vegan Recipes, Vegetable, Vegetarian Recipes

Snack Platter Catering – Part 20 – Chilli Bites, Deep Fried Chilli Puffs – Quick, Easy & Delicious!!!

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Snack Platter Catering - Part 20 - Chilli Bites, Deep Fried Chilli Puffs - Quick, Easy & Delicious!!!
Author: 
Recipe type: Snack Food / Finger Food / Superbowl
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 40-50
 
This recipe is real lifesaver when you're catering for larger numbers. Chilli bites are dead simple to make, and although they can't be prepared long before the time, they are really quick.
Ingredients
Makes 40-50 Chilli Bites
  • 3 Cups Chickpea flour
  • ½ Tsp Bicarbonate of Soda
  • 1½ Cups Water
  • ½ Cup Chopped coriander
  • 3 Chillis, chopped
  • 1 Onion, finely chopped
  • ½ Cup Spring onion, finely chopped
  • 2 Tsp Toasted cumin seeds
  • 1 Tbs Chilli powder
  • 1 Tsp Garam masala
  • 1 Tsp Salt
Instructions
  1. Combine the chickpea flower and the bicarbonate of soda in a large mixing bowl. Add chopped coriander, chopped chillis, chopped spring onion, chopped onion, toasted cumin seeds, chilli powder, salt and garam masala. Mix these into the flour.
  2. Pour in the water and stir this to a thick batter. For the best result, allow the batter to stand for 15 minutes before proceeding with frying.
  3. Half fill a large pan with oil and heat this to 170c or 340f.
  4. Carefully drop slightly heaped tablespoons of the batter into the oil. Allow the chilli bites to fry for 4 minutes until golden, turning halfway through.
  5. Remove the puffs from the oil using a slotted spoon and drain them on kitchen paper. Continue with second batch of puffs until all them are fried.
  6. Transfer the bites to platters and serve hot or cold.

 

June 3, 2015 Baking, Chinese Recipes, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering – Part 19 – Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!

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Snack Platter Catering - Part 19 - Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!
Author: 
Recipe type: Finger Foods / Cocktail Snacks / Pork Pies
 
These miniature 5 spice pork pies are a perfect compliment to any cocktail party.
Ingredients
  • 2 x Pork knuckles, smoked or plain
  • 2 Whole star anise
  • 2 Tsp Whole Szechuan pepper corns
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp Whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
For the Sauce / Gravy
  • 200ml of the cooking liquid, strained
  • 50ml Hoisin sauce
  • 15ml Tapioca flour dissolved in a little water
Instructions
  1. Slice through the skin and flesh along both thin edges of the pork knuckles. I am using smoked knuckles, but you can use plain as well if you prefer.
  2. Place the knuckles in a large pot and add the start anise, Szechuan pepper, cinnamon, ground ginger, fennel seeds and whole cloves.
  3. Pour in the stock and the light soy sauce, then top up the pot with water until pork is just covered.
  4. Bring the pot to a boil, reduce the heat and allow this to simmer for 3 and a half hours.
  5. Once the time is up, remove the knuckles from the pot. You will notice that the meat is literally falling from the bone.
  6. Peel away the skin and pull all of the flesh from the bone. Using 2 forks, shred the pork finely.
  7. To make the sauce or gravy, strain off 200ml of the liquid from the pot into a small saucepan. Add the hoisin sauce and the dissolved tapioca flour.
  8. Heat the saucepan over medium heat until it boils. Lower the heat and simmer for another minute or 2 until it has thickened to the consistency of a gravy.
  9. Transfer the shredded pork to a mixing bowl and pour in the sauce. Mix this in thoroughly, then let it cool completely.
  10. To make up the pies, roll the pastry out to a thickness of 3 mm or 1 eight of an inch.
  11. Cut circles of 10cm or 4 inches in diameter from the pastry.
  12. Dip your finger in a bowl of water and wet the edge of one of the circles. Place a heaped fork of the pork in the center of the pastry.
  13. Use the fork to lift one edge of the pastry and fold this over the filling. Use your fingers to lightly seal the edge of the pie.
  14. Repeat this until all of the pies are formed.
  15. At this stage, you can freeze the pies in an airtight container separated by sheets of baking paper.
  16. To bake the pies from fresh or frozen, preheat your oven to 200c or 400f.
  17. Transfer the pies to a lightly greased baking sheet and brush them with the egg wash.
  18. Bake the pies for 20 minutes until golden.
  19. Remove the pies from the oven, transfer them to platters and serve immediately.

 

May 29, 2015 Bread, Chinese Recipes, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering – Part 18 – Chinese Sausage Steamed Buns – Chinese Steamed Buns Finger Foods

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Snack Platter Catering - Part 18 - Chinese Sausage Steamed Buns - Chinese Steamed Buns Finger Foods
Author: 
Recipe type: Finger Foods / Snack Foods / Cocktail Snack Foods / Dimsum
Cuisine: Chinese
Serves: 16
 
These Chinese sausage steamed buns are awesome. Rich sausage wrapped in a tender soft pastry and steamed to juicy perfection are what memories are made of.
Ingredients
  • 1 Cup Self-raising flour
  • 10ml Baking powder
  • 10ml Caster sugar
  • 15g Softened butter
  • 75ml Warm milk
  • 64cm of Chinese sausage
  • Roasted sesame oil
Instructions
  1. Place the self raising flour, baking powder and caster sugar in a mixing bowl.
  2. Add the softened butter and rub this into the flour thoroughly until the flour resembles bread crumbs.
  3. Pour in the warm milk and mix this using a wooden paddle until all of the milk has been absorbed into the flour.
  4. Get in there with your hands and start compressing the dough until you have a complete ball of dough and all of the loose bits are incorporated.
  5. Turn the dough out and knead it on your work surface for 2 minutes.
  6. Wrap the dough in cling wrap and let it rest for 30 minutes.
  7. In the meantime, cut the sausage into 4cm lengths, or just less than 2 inches. If you can't find Chinese sausage, you can substitute this with a cured Italian sausage like Cabanossi.
  8. In addition cut 16 squares of baking parchment.
  9. Unwrap the dough and roll it into a sausage shape. Cut the dough into 16 equal pieces. Roll each piece into a snake of about 12 cm long, or 5 inches.
  10. Roll each snake of dough in a spiral around each piece of sausage. Place each one on a piece of parchment and transfer them to your steamer. You will need to use both tiers of your steamer, or steam 2 batches.
  11. Place the steamer over a wok of rapidly boiling water and steam the buns for 15 minutes.
  12. Remove the steamer from the heat and transfer the buns to serving platters. Brush the buns with roasted sesame oil and serve immediately.

 

May 27, 2015 Cocktail Snacks, Finger Foods, French Recipes, Mediterranean Recipes, Snack Food, Starters

Snack Platter Catering – Part 17 – Creamy Garlic Snails on Skewers – Garlic Snails as Finger Food!!!

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Snack Platter Catering - Part 17 - Creamy Garlic Snails on Skewers - Garlic Snails as Finger Food!!!
Author: 
Recipe type: Finger Foods, Cocktail Snacks, Superbowl Snacks
Cuisine: French
Serves: 12
 
In our previous episode we cooked deep fried bacon wrapped snails. Today we're going a little more traditional with creamy garlic snails, served on skewers to make them finger food friendly.
Ingredients
  • 36 Medium snails
  • 50g Butter
  • 15ml Crushed garlic
  • 60ml Cream
  • 2.5ml Cornflour dissolved in a little water
Instructions
  1. Drain the snails in a colander and rinse them thoroughly under running water.
  2. Transfer the snails to a dish towel and pat them dry.
  3. To continue, measure out the butter and chopped garlic, along with the cream. Dissolve the cornflour in a little water.
  4. Cut the bread fingers from a loaf of farm style, or light rye bread.
  5. Heat your pan over medium high heat and add the butter. When the butter is bubbling, add the snails. Fry the snails for 5 minutes.
  6. Add the garlic to the snails and continue to fry for a further 60 seconds.
  7. Pour in the cream and stir this until totally combined. Add the corn flour to the pan and stir this in.
  8. Allow the pan to simmer for 60 seconds before removing it from the heat.
  9. Using a pair of tongs, thread 2 to 3 snails onto each toothpick.
  10. Transfer the skewers to single serving bowls along with the bread fingers. Top each skewer with a little of the creamy garlic sauce and serve immediately.

 

May 25, 2015 Cocktail Snacks, Finger Foods, French Recipes, Snack Food, Starters

Snack Platter Catering – Part 16 – Deep-Fried Snails / Deep-Fried Escargot – Heaven on Earth!!!

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Snack Platter Catering - Part 16 - Deep-Fried Snails / Deep-Fried Escargot - Heaven on Earth!!!
Author: 
Recipe type: Finger Foods, Snack Foods, Cocktail Snacks, Entre's
Cuisine: French
Serves: 40
 
Deep-fried escargot / snails wrapped in bacon are quick and easy to make in large quantities and will lend that touch of class to your party.
Ingredients
  • 10 Rashers streaky bacon
  • 40 Snails / escargot
  • ¾ Cup cornflour
  • 1 Cup all-purpose flour
  • 2 Eggs, lightly beaten
  • 40 Toothpicks
Instructions
  1. Drain the snails in a colander and rinse them thoroughly under running water.
  2. Transfer the snails to a dish towel and pat them dry.
  3. Stack the rashers of bacon and cut them in half across the grain. Cut the 2 stacks in half along the length.
  4. To make up the skewers, wrap a single snail in a piece of bacon, then drive a toothpick through the parcel. Continue with this until all of the skewers are complete.
  5. For the coating measure out the cornflour, all-purpose flour and lightly beat the eggs in a tumbler.
  6. Dust a large platter with a little of the all-purpose flour to prevent the skewers from sticking to the plate while they set.
  7. To coat the skewers, dredge a skewer in the cornflour to get a good coating. Dip the skewer in the egg making sure to wet all of the cornflour.
  8. Dredge the skewer in the all-purpose flour to get a good solid coating, then transfer the skewer to the platter to set.
  9. Allow the coating to set for 20 minutes.
  10. To fry the skewers, half fill a large frying pan with oil and heat this to 180c or 350f. Carefully drop the skewers into the oil and fry them for 3 minutes, stirring gently halfway through.
  11. Depending on the quantity of snails you're frying and the size of your pan, you may have to fry multiple batches.
  12. Use a slotted spoon to remove the skewers from the oil and drain them on kitchen paper.
  13. Transfer the snails to communal platters or single serving plates and serve immediately.

 

May 14, 2015 Cocktail Snacks, Finger Foods, Italian Recipes, Mediterranean Recipes, Snack Food

Snack Platter Catering – Part 15 – Creamed Feta & Salami Crackers

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Snack Platter Catering - Part 15 - Creamed Feta & Salami Crackers
Author: 
Recipe type: Finger Foods, Snack Foods, Cocktail Party Recipes
Cuisine: Mediterranean
Serves: 60
 
As mentioned in yesterday's episode, it is always good to have a few lifesaver recipes on hand when snack platter catering. These are recipes that can be prepared with absolute ease ahead of time. This simple recipe of creamed feta with salami on crackers is one of these life savers.
Ingredients
  • 120g Quality feta cheese
  • 45g Calamata olives
  • 30ml Cream
  • 2.5ml Dried Italian herb mix
Instructions
  1. Crumble the feta into a tall jug. Add the pitted Calamata olives and the dried Italian herb mix.
  2. Pour in the cream and puree everything to a smooth paste using your stick blender. Load the paste into your piping gun.
  3. To assemble the crackers, give each cracker a generous smear of butter. This will cement the salami in place.
  4. Top each of the crackers with a slice of salami.
  5. Using your piping gun, top the salami with a decorative squeeze of the creamed feta.
  6. Continue until all of the crackers are complete. This amount of creamed feta is sufficient to make 60 to 70 crackers.
  7. Garnish each cracker with a single pickled green peppercorn, transfer the crackers to platters and serve.
  8. If you are not serving the crackers immediately, cover the crackers with a dome and refrigerate until serving time.

 

May 13, 2015 Accompaniments, Cocktail Snacks, Finger Foods, Indian Recipes, Snack Food, Starters, Vegan Recipes, Vegetarian Recipes

Snack Platter Catering – Part 14 – Traditional Indian Sev – Spicy Deep-Fried Chickpea Noodles

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Snack Platter Catering - Part 14 - Traditional Indian Sev - Spicy Deep-Fried Chickpea Noodles
Author: 
Recipe type: Snack Food / Finger Food / Party Food / Superbowl Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
In the realm of snack platter catering, Sev is another lifesaver recipe that can be made way in advance in any quantity. This spicy deep-fried chickpea noodle is an all-time favorite at parties!!!
Ingredients
  • 1 Cup Chickpea flour
  • 1.25ml Tsp Fine black pepper
  • 2.5ml Salt
  • 1.25ml Turmeric
  • 1.24ml Chilli powder
  • 15ml Hot oil
  • 60ml Water
Instructions
  1. Place the chickpea flour, black pepper, salt, turmeric, and chilli powder in a mixing bowl. Stir this together until combined.
  2. Measure the oil in a small measuring glass. Place the glass in a bowl and pour boiling water into the bowl to surround the oil. Allow the oil to heat up for 3 minutes.
  3. Pour the oil into the flour mixture and stir this in until totally combined, and the flour resembles rough breadcrumbs.
  4. Pour in half of the water and stir this in until totally combined.
  5. Pour in the rest of the water and stir this in until you have a thick sticky paste, resembling peanut butter.
  6. Rub your hands with oil and compress and work the dough into a smooth ball. For the best results, let this rest for 30 minutes before continuing.
  7. In the meantime, half fill a large pan with oil and heat this to 190c or 375f and rub a coating of oil onto the inside and outside of your potato ricer.
  8. Once the oil reaches temperature, load the dough into the ricer and press this over the oil. As the dough comes to an end, you may have to cut the hanging strands off from the surface of the ricer using a knife.
  9. Allow the noodles to fry for 2 minutes, turning halfway through.
  10. Remove the noodles using a slotted spoon and drain them on kitchen paper.
  11. Allow the sev to cool for 15 minutes before separating and breaking into manageable strands. Some of strands may be stuck together, but they will come apart during this process.
  12. If you double or triple this recipe, divide the dough accordingly and process in batches.
  13. Transfer the sev to serving nowls and serve as required. To store pre-prepared sev, place it in air tight containers in a cool place.

 

May 12, 2015 Cocktail Snacks, Finger Foods, Fish Recipes, Seafood, Snack Food, Starters

Snack Platter Catering – Part 13 – Deep Fried Mussel Puffs. Crispy Deep-Fried Mussels!!!

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Snack Platter Catering - Part 13 - Deep Fried Mussel Puffs. Crispy Deep-Fried Mussels!!!
Author: 
Recipe type: Finger Food / Snack Food / Superbowl Food / Seafood / Entre's
Prep time: 
Cook time: 
Total time: 
Serves: 40-50
 
Deep fried mussels in a light, crispy batter will have everyone lining up for more. This recipe is quick and easy and tastes like heaven.
Ingredients
  • 90-120 Mussels, shelled and cleaned
For the Batter
  • 150g All-purpose flour
  • 75ml Tapioca flour
  • 7.5ml Baking powder
  • 2.5ml Salt
  • 235ml Water
  • 30ml Oil
Instructions
  1. Place the all purpose flour, tapioca flour, baking powder and salt in a mixing bowl. Stir these briefly to combine, then pour in the oil and water. Whisk this until it is smooth. Set this aside to rest for 30 minutes.
  2. Pour the mussel meat out onto a dish towel and gently pat it dry. Thread the mussels onto toothpicks. The number of mussels on each skewer will vary depending on the size of the mussels. You want to fill just over half of each toothpick.
  3. Whisk the batter again briefly. Half fill a large pan with oil and heat it to 190c or 375f. Dip the mussel skewers in the batter to coat the mussel meat and carefully lower them into the oil.
  4. Allow the skewers to fry for 3 to 4 minutes until crisp and lightly golden. Use a slotted spoon to remove them from the oil and drain on kitchen paper.
  5. This quantity of batter will allow you to make 40 to 50 skewers.
  6. Transfer the mussel puffs to platters and serve immediately.

 

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