# Pulpetti tal-Makku (Whitebait Fritters)

Source: https://www.malteserecipes.com/recipes/pulpetti-tal-makku/

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

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4 people
Tags: fish, seafood, maltese-classic, fritters, quick-meal, traditional, starter



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 400g fresh whitebait, rinsed and patted dry

- 2 eggs

- 3 tbsp plain flour (all-purpose flour)

- 2 cloves garlic, minced

- Small handful fresh parsley, finely chopped

- Zest of 1 lemon

- 1 tbsp lemon juice

- Salt and black pepper to taste

- Pinch chilli flakes (optional)

- Olive oil or vegetable oil, for frying

- Lemon wedges, to serve


## Instructions

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

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. **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




## Explore the collections

- [Maltese fish and seafood](https://www.malteserecipes.com/collections/maltese-seafood/)


## Serve with or cook next

- [Lampuki Moqlija (Maltese Fried Mahi-Mahi)](https://www.malteserecipes.com/recipes/lampuki-moqlija/): Try larger pieces of fried fish for a different seafood supper.

- [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Offer garlic-and-tomato dip with the fritters.

- [Pulpetti tal-Laħam (Maltese Meatballs)](https://www.malteserecipes.com/recipes/pulpetti-tal-laham/): Try the meat-based version of pulpetti on another day.