- Rehydration of algae:
- Place the dried seaweed in a bowl and cover with cold water. Let it rehydrate for about 10-15 minutes, or according to the instructions on the package. Drain and squeeze out excess water.
- Preparation of the dough:
- In a large bowl, mix together the flour, baking powder, salt, and ground black pepper.
- Add the egg and mix well. Gradually add enough water to obtain a smooth, homogeneous mixture, similar to the consistency of pancake or fritter batter.
- Add the rehydrated seaweed to the mixture and mix until evenly distributed.
- Frying the fritters:
- Heat plenty of oil in a nonstick skillet over medium-high heat.
- When the oil is hot, take spoonfuls of the batter and gently drop them into the hot oil to form fritters. You can press them down slightly with the back of a spoon to form flat fritters.
- Fry the fritters for about 2-3 minutes per side, or until golden brown and crispy on both sides. Use a spatula to carefully flip them.
- Drying and resting:
- Once cooked, transfer the fritters to a plate lined with absorbent paper to remove excess oil.
- Service:
- Serve the seaweed fritters warm, perhaps accompanied by a spicy sauce or a yogurt and lime sauce. They can be served as an appetizer or a light main course.
These seaweed fritters are crispy on the outside and soft on the inside, with a delicious sea flavor from the seaweed. They are perfect for those who love to experiment with new flavors and are really hard to resist! Enjoy!
see the continuation on the next page
