Pulpetti tal-Makku (Whitebait Fritters)
Traditional Maltese whitebait fritters with egg, parsley, garlic, and lemon. Quick, crisp-edged, and full of seaside flavour.
Ingredients
Have your ingredients ready? Go to instructionsMeasures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.
Instructions
- 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.
- Add the whitebait: Fold in the whitebait gently so the fish stays whole and evenly coated.
- 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.
- 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