From the recipe collection
Baduya nga Tahong
Golden Waray mussel fritters with garlic, onion, spring onion, and a crisp rice-flour batter.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- Makes 14–16 fritters
- Audio recipe
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Ingredients
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Method
- Steam the cleaned mussels with a splash of water just until they open. Discard unopened shells and reserve 1/2 cup strained broth.
- Remove the mussel meat, inspect for shell fragments, and chop large mussels into two or three pieces. Pat them dry.
- Whisk both flours, baking powder, salt, and pepper. Stir in onion, garlic, and spring onion.
- Beat the egg with 1/2 cup cold broth and add it gradually. Fold in the mussel meat; the batter should hold the pieces together without running.
- Heat oil to about 175°C. Drop heaped tablespoons into the oil and flatten slightly.
- Fry 2–3 minutes per side until crisp and golden. Cut open the first fritter to confirm the centre is fully set.
- Transfer the mussel fritters to a rack so steam escapes, then serve at once with a vinegar dip before the coating softens.