Abalone fritters are something different and pretty tasty.
They also have the benefit of usually coming out tender.

Clean, slice and pound your abalone the usual way.
Make your oil/butter/spice mix. You can use bread crumbs, macadamia nuts, nothing
or whatever else you want to use as a filler. You can either run the pounded abalone
through a grinder or just cut it up fine with a sharp knife after pounding.

Abalone is sticky. You can mix a lot of filler in it. Don't. Do not use more than 1/4 filler
per quantity of abalone or you will ruin its mild flavor. Probably use less. Mix it all
together. You may want to oil your hands a bit first to keep it all from sticking too much,
but it's going to anyway.

Don't put spices in the fritter mix or they may not be cooked correctly. Any spices you
use should be in the oil/butter mix.

After it's all mixed, make it into patties like mini-hamburger patties that are between
1/4 and 3/8 inches thick. 1/2 inch thick is just too thick to cook well as fast as you
try to cook abalone.

Do the usual for cooking abalone. Try to cook with as hot a pan as usual. Slide it
around in the pan some to cook it evenly and prevent any burning. Cook it hot. Cook
it fast until it is a sumptuous looking golden brown on both sides.

Eat well

Enjoy the diving,

seahunt's Seaward Recipes

Ab Fritters Recipe with all three images