Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of milk
- 1 egg
- 1/2 cup of cooked and chopped Carraignamuc seaweed
- 1/4 cup of chopped scallions
- 1/4 cup of chopped parsley
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet or deep fryer
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
2. In a separate bowl, whisk together the milk and egg.
3. Add the milk and egg mixture to the dry ingredients and stir until well combined.
4. Fold in the chopped Carraignamuc seaweed, scallions, and parsley.
5. Heat vegetable oil in a skillet or deep fryer over medium-high heat.
6. Using a spoon or cookie scoop, drop spoonfuls of the batter into the hot oil.
7. Fry the fritters until golden brown, about 2-3 minutes per side.
8. Use a slotted spoon or tongs to remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve the fritters hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 12 fritters
Nutritional information:
- Calories: 90
- Fat: 3g
- Carbohydrates: 12g
- Protein: 3g
Substitutions for ingredients:
- Instead of Carraignamuc seaweed, you can use any other edible seaweed.
- If you don't have scallions, you can use chopped onions instead.
- You can use any other herbs you like instead of parsley.
Variations:
- Add chopped shrimp or crab meat to the batter for a seafood twist.
- Make the fritters gluten-free by using a gluten-free flour blend instead of all-purpose flour.
Tips and tricks:
- Make sure the oil is hot enough before frying the fritters to ensure they cook evenly.
- Don't overcrowd the skillet or deep fryer when frying the fritters to prevent them from sticking together.
- Serve the fritters immediately after frying for the best texture.
Storage instructions:
- Store any leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fritters, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fritters on a platter with a variety of dipping sauces for guests to choose from.
- Garnish the fritters with additional chopped herbs or a sprinkle of sea salt.
Pairings:
- Serve the fritters as an appetizer or side dish alongside grilled seafood or a fresh salad.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Roasted potatoes
Troubleshooting advice:
- If the fritters are too dense, try adding a little more milk to the batter to thin it out.
- If the fritters are falling apart in the oil, try adding a little more flour to the batter to help bind it together.
Food safety advice:
- Make sure to thoroughly wash and dry the seaweed before using it in the recipe.
- Use caution when frying the fritters to prevent any oil splatters.
Food history:
- Carraignamuc seaweed is a type of edible seaweed that is native to Ireland and has been used in traditional Irish cuisine for centuries.
Flavor profiles:
- The fritters have a savory and slightly spicy flavor from the seaweed, scallions, and cayenne pepper.
Serving suggestions:
- Serve the fritters as a snack or appetizer at a party or gathering.
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