Simple recipes · clear steps · everyday ingredients
Quick Med KitchenSaved
Home/Recipes/Pulpetti tal-Makku (Whitebait Fritters)

Maltese

Pulpetti tal-Makku (Whitebait Fritters)

Traditional Maltese whitebait fritters with egg, parsley, garlic, and lemon. Quick, crisp-edged, and full of seaside flavour.

Traditional Maltese whitebait fritters with egg, parsley, garlic, and lemon. Quick, crisp-edged, and full of seaside flavour.

Jump to recipe
Prep15 minsCook15 minsServes4DifficultyMedium
Watercolour illustration of crisp whitebait fritters with parsley and lemon wedges.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

The recipe

Pulpetti tal-Makku (Whitebait Fritters)

15 min prep15 min cook30 min total4 people
Scale:

Ingredients

Ingredients

Method

  1. 1

    Prepare the batter: Beat the eggs in a bowl, then whisk in the flour until smooth. Stir in the garlic, parsley, lemon zest, lemon juice, salt, pepper, and chilli flakes if using.

  2. 2

    Add the whitebait: Fold in the whitebait gently so the fish stays whole and evenly coated.

  3. 3

    Fry: Heat a shallow layer of oil in a frying pan over medium-high heat. Drop spoonfuls of the mixture into the pan and flatten slightly. Fry for 2-3 minutes per side until golden and set.

  4. 4

    Drain and serve: Transfer to kitchen paper, season with a little extra salt if needed, and serve hot with lemon wedges.

Pulpetti tal-Makku are simple Maltese whitebait fritters, often served as a starter, snack, or light meal. The fish are mixed into a light egg batter with parsley, garlic, and lemon, then fried until crisp at the edges.

Serving Suggestions

  • Serve hot with lemon wedges
  • Add a tomato and onion salad on the side
  • Pair with crusty Maltese bread
  • Serve as part of a seafood spread

Traditional Notes & Tips

  • Pat the whitebait dry so the batter does not become watery
  • Keep the fritters small so they cook quickly
  • The batter should just hold the fish together
  • Fresh parsley and lemon are important for balance
  • Best eaten immediately while crisp

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

Keep cooking

You might also like