• Appetizers

Seaweed Fritters



1 2/3 cups all-purpose flour (200 g)

1 teaspoon active dry yeast (3 g)

1.4 oz sea lettuce (fresh sea algae) (40 g)

1 1/2 teaspoons fine salt (8 g)

2/3 to 3/4 cup sparkling water (150-200 ml)

About 4 cups peanut oil for frying (1l)


Dissolve the yeast in the sparkling water. Add this mixture to the flour and start to knead. Add the salt during kneading and let the dough rise for 30 minutes.

Finely chop the washed, desalted, and squeezed sea lettuce. Incorporate it into the dough, mix well, and allow to rise for another 30 minutes.

Heat the oil to 340°F (170°C). Shape and fry the fritters using a spoon for about 3-4 minutes, or until they are golden brown on the outside and well-cooked inside.

Serve the fritters sprinkled with a pinch of salt.

Enjoy your meal!

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.