Istanbul Cult Recipes
Simple and very good, these morsels are ideal for enjoying with a glass of rakı, as a starter or appetiser, or as part of a crowd of meze.
Preparation time: 15 minutes
Cooking time: 15 minutes
© 2018 Pomme Larmoyer / Murdoch Books · Reproduced with permission. · Istanbul Cult Recipes by Pomme Larmoyer (Murdoch Books £20). Photography by Akiko Ida and Pierre Javelle.
You Will Need
Combine the flour and beer to make a batter, and season with salt. Heat enough oil for deep-frying in a small heavy-based saucepan over medium heat until it reaches 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown within 15 seconds. Using a long, thin skewer, dip the mussels into the batter one by one, and deep-fry in the hot oil for 2 minutes, or just as long as it takes the batter to become golden brown all over. Leave to drain on a plate lined with paper towel; keep warm. To make the sauce, grind the nuts using a mortar and pestle, or in a food processor. Mix with a little vinegar in a small bowl, then add the soaked bread. Whisk to combine. Crush the garlic with a little salt, and add to the sauce. Continue whisking, adding a little more vinegar if needed, until you have a sauce that is the consistency of mayonnaise. Serve the fritters warm, with the bread sauce for dipping.