This is a recipe I created Easter 2013 which was the highlight of our camping weekend. Absolutely delicious with a cold beer or light Savignon Blanc. I think the non negotiable ingredient is the red onion. I ran out of red onions and used 1/2 a brown onion and the result was not quite so impressive. Quantities are approximate, but the aim is to have a slightly thick, pourable batter consistency.

Ingredients

2 serv.

pipis, minced↗3⁄4 cup
egg↗1
red onion, finely chopped↗1
plain flour, approximately↗2 tablespoons
baking powder↗1⁄2 teaspoon
salt and pepper
milk, as required to reach desired consistency↗1 tablespoon
lime, wedges for squeezing over fritters when cooked↗
olive oil or similar good quality oil↗

Step-by-step instructions

1
Put first 6 ingredients into a bowl.
2
Stir to mix well.
3
Add the milk to achieve desired consistency.
4
Add heaped tablespoon lots into frying pan and fry until golden brown. Flip and cook until golden on both sides.
5
Serve with a squeeze of lime juice.
6
Finger licked good.
7
NB: You could use any similar shellfish but the beach we camped at only had pipis.

Source: food.com

Original recipe ↗

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