Makes 12 medium sized fritters
3 egg whites
½ tsp flaky sea salt
½ tsp black pepper
1 heaped tsp flour
2 tsp finely chopped parsley and chives
1 Cup New Zealand whitebait
1 Tbsp rice bran oil
1 Tbsp butter
Whisk the egg whites until soft white peaks form, then fold in the salt, pepper, herbs and flour. Lastly add the whitebait and combine.
Heat a large, flat-bottomed pan to a medium heat and add rice bran oil and butter.
When fully melted, ladle large spoonful’s of the mixture into the pan and faltten with the back of the spoon. Flip the fritters when they are golden and crunchy.
Serve with a generous wedge of lemon and a handful of washed rocket leaves.