Sea fritters with seaweed and capers are a tasty and original appetizer to accompany an aperitif, a dinner or while waiting for pizza. They are made with a dough similar to bread and enriched with chopped seaweed and capers, then fried until golden in plenty of oil.
With this dough base you can create other types of fritters, for example pizza-flavored with chopped sun-dried tomatoes and oregano. Or serve them together with fritters with celery leaves.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 25 fritters
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup + 1 tbsp cup water
- 3 tbsp + 1 tsp tbsp olive oil
- 1 1/4 tsp active dry yeast (about 12 g fresh yeast (half a small cake))
- 1 tsp salt (level)
- 2 sheets nori seaweed
- 1 tsp pickled capers
- pinch sugar
- as needed sunflower oil (for frying)
Preparation
Take 2 sheets of Nori seaweed, run them under cold water for a few seconds to soften and place them on a cutting board. Finely chop the seaweed with a sharp knife. Finely chop the capers as well after rinsing them under running water.
Prepare the dough for the fritters. Put the slightly warm water in a bowl and dissolve the yeast in it along with the pinch of sugar and the oil. Sift the flour and put it in another large bowl, then pour the water with the yeast over it.
Knead the mixture then add the chopped seaweed and capers and mix all the ingredients well.
Cover the bowl with a lid and let the dough rise for about 2 hours, until it has doubled in size.Pour sunflower oil into a tall saucepan suitable for frying and heat it. Using a teaspoon, take a portion of dough and fry the fritter for a few minutes in the oil; drain it when it is golden and cooked.
Drain the fritters and place them on a sheet of paper (paper towels) to absorb excess oil, then serve them hot.
You can use this dough to make other types of fritters, for example pizzaiola-style with chopped sun-dried tomatoes and oregano, or with any other ingredients that inspire you.
TIP: To prevent the dough ball from sticking to the spoon, wet the spoon with water before taking the dough and carefully immerse it in the oil.
