Ingredients with Measurements:
- 1 cup of ogonori (dried seaweed)
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/2 cup of milk
- 2 eggs, beaten
- 1/2 cup of chopped green onions
- 1/2 cup of chopped carrots
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Skimmer or slotted spoon
- Deep-fry thermometer
- Paper towels
Step-by-step instructions:
1. Soak the ogonori in water for 10 minutes, then drain and rinse thoroughly. Squeeze out any excess water and chop into small pieces.
2. In a large mixing bowl, combine the flour, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
3. Add the milk and beaten eggs to the dry ingredients and whisk until smooth.
4. Fold in the chopped ogonori, green onions, and carrots until well combined.
5. Heat vegetable oil in a deep frying pan or pot to 350°F.
6. Using a tablespoon, drop spoonfuls of the batter into the hot oil and fry until golden brown, turning occasionally with a skimmer or slotted spoon.
7. Remove the fritters from the oil and drain on paper towels.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 fritters
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 1g
Cholesterol: 30mg
Sodium: 250mg
Total carbohydrates: 13g
Dietary fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Instead of ogonori, you can use other types of dried seaweed such as wakame or kombu.
- You can substitute the green onions and carrots with other vegetables such as bell peppers or corn.
Variations:
- Add some chopped shrimp or crab meat to the batter for a seafood twist.
- Make a dipping sauce by mixing soy sauce, rice vinegar, and chili flakes.
Tips and tricks:
- Make sure to squeeze out any excess water from the ogonori to prevent the batter from becoming too watery.
- Use a deep-fry thermometer to ensure that the oil stays at the right temperature.
- Don't overcrowd the pan when frying the fritters to avoid lowering the oil temperature.
Storage instructions:
- Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fritters 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 dipping sauce on the side.
- Garnish with some chopped cilantro or sesame seeds.
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the fritters are not crispy enough, increase the oil temperature or fry them for a little longer.
Food safety advice:
- Make sure to handle the raw eggs properly to avoid any risk of salmonella.
- Use a deep-fry thermometer to ensure that the oil reaches the right temperature to prevent any foodborne illnesses.
Food history:
- Ogonori is a type of dried seaweed that is commonly used in Japanese and Korean cuisine.
Flavor profiles:
- The fritters have a crispy exterior and a savory, umami flavor from the seaweed. The green onions and carrots add a fresh, slightly sweet taste.
Serving suggestions:
- Serve the fritters as an appetizer or a snack.
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Region: Nigerian