Neapolitan Fritters with Seaweed Recipe ( Pasta Cresciuta Recipe )

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Welcome to a delightful culinary journey to the shores of Naples! Have you ever stood by the coast, letting the salty sea breeze tickle your face, and thought about how the ocean's treasures can be combined with classic land recipes? Well, Neapolitan Fritters with Seaweed is exactly that—a beautiful marriage of the earth and the sea, served up in a bite-sized treat.

Neapolitan cuisine has always been about innovation and blending flavors. So, it shouldn't be surprising when we dive deep into the ocean and bring back a touch of the sea to pair with the classic fritter. Seaweed, with its unique taste and myriad of health benefits, turns these fritters from great to unforgettable.

Now, imagine sitting in a bustling square in Naples, with the sun setting, casting a golden hue everywhere. Street musicians playing, children laughing, and amidst this, you're savoring these fritters. The crispy outside, the soft inside, and the unexpected yet welcome taste of seaweed making your taste buds dance.

Ready to whip up this coastal magic in your kitchen? Let's bring a piece of Naples to your table. Dive in and enjoy the harmony of land and sea in one delicious bite!

JUMP TO:

INGREDIENTS:

Specific Varieties of Flour: For this type of fritter, a delicate crumb is desired. Choose a brand like King Arthur's All-Purpose Flour or Bob's Red Mill, both of which have a consistent protein content that suits this recipe. For a slightly crispier exterior, you might consider a blend, using 70% all-purpose and 30% bread flour.

Seaweeds: Wakame has a slightly sweet flavor and is tender when rehydrated, making it perfect for a fritter's gentle bite. When sourcing Wakame, brands like Eden Foods or Emerald Cove offer high-quality options. Nori, another alternative, has a toasted, umami-rich profile. If opting for Nori, choose full sheets from brands like Yamamotoyama or SeaSnax, which are renowned for their quality. Regardless of the variety, ensure the seaweed is free from added salt or flavorings.

For a recipe like Neapolitan Fritters with Seaweed, the ideal seaweed would have a pronounced flavor that can stand out amidst the other ingredients, yet not overpower the overall taste.

Nori: This is the seaweed commonly used for sushi rolls. When incorporated into dishes, it offers a mild yet distinct oceanic flavor. Given its relatively subtle taste, it's great for fritters where you want the flavor to be present but not dominant.

Wakame: Often used in miso soup, wakame has a slightly sweeter taste compared to other seaweeds. It's tender and would blend well into the fritter dough. If you use dried wakame, it needs to be rehydrated first, then finely chopped.

Dulse: This reddish seaweed is often consumed in Northern Europe and the North Atlantic coast. It has a unique taste, slightly smoky with hints of bacon when fried. This could be an intriguing choice to give your fritters a different flavor twist.

Kombu: Typically used to make dashi (Japanese soup stock), kombu is thicker and has a more pronounced umami flavor. If opting for kombu, use it sparingly and ensure it's finely chopped or ground.

For the Neapolitan Fritters recipe, nori would be the best choice. Its flavor profile complements the simple ingredients in the fritters, ensuring the taste of the sea is evident without overshadowing the overall flavor of the dish.

MAIN STEPS:

Seaweed Incorporation: When adding seaweed, it's ideal to ensure it's finely chopped or even ground. This allows for even distribution throughout the fritters, ensuring every bite has a hint of the oceanic flavor without any overpowering chunks.

Kneading Dynamics: Proper kneading is foundational. The act develops the gluten in the flour, contributing to the fritter's texture. Under-kneaded dough can lead to heavy fritters, while over-kneading can cause them to become too chewy. Aim for a smooth, elastic consistency.

Frying Caution: Using an oiled spoon for scooping prevents the dough from sticking, which can cause irregularly shaped fritters. The temperature of the oil is paramount – too hot, and the fritters will brown quickly on the outside while being doughy inside; too cool, and they'll become oil-soaked.

Post-Frying Tip: Draining the fritters on kitchen paper not only gets rid of excess oil but also ensures they remain crispy. Overcrowding can cause them to steam and lose their crunch.

Seasoning Balance: While a sprinkle of salt before serving enhances flavor, remember the dough already contains salt. Hence, a light hand ensures the fritters don’t become overly salty.

SERVED WITH:

Starter: Gazpacho (Spain): A cold soup made of raw blended vegetables, primarily tomatoes, bell peppers, onions, cucumbers, and garlic. It's a refreshing palate cleanser, which can prepare your taste buds for the rich fritters.

Side Dish: Kelp Salad (Japan): Thinly sliced kelp mixed with a light dressing of sesame oil, soy sauce, and a touch of sugar. The umami from the kelp echoes the seaweed in the fritters.

Main Course: Linguine alle Vongole (Italy): Classic Italian pasta dish with clams, garlic, white wine, and parsley. The briny taste of the clams works well with the oceanic notes from the fritters.

Second Course: Grilled Sardines (Portugal): Fresh sardines grilled to perfection, often drizzled with a mix of olive oil and lemon juice. The oily richness of the sardines pairs harmoniously with the crispiness of the fritters.

Dessert: Panna Cotta with Berry Compote (Italy): A creamy, delicate pudding that's typically topped with fresh fruit or syrup. The tartness of the berries will contrast beautifully with the savory fritters.

Cake: Basbousa (Egypt): A sweet cake made from semolina and soaked in simple syrup, often topped with almonds. Its dense, moist texture and sweet profile can serve as a satisfying conclusion after the savory fritters.

Drink: Vermentino Wine (Italy/Sardinia): A light-bodied white wine known for its citrusy aroma with hints of pear and almond. The wine's crisp acidity and mineral notes can cut through the richness of the fritters, balancing the meal.

ALTERNATIVES:

Starter: Seaweed Tapenade on Crostini (Italy/France): A fusion of French tapenade and Italian bruschetta, this dish blends olives, capers, and seaweed, spread on toasted bread slices. The umami punch of seaweed enhances the salty richness of the tapenade.

Side Dish: Seaweed Wrapped Arancini (Italy/Japan): Drawing inspiration from sushi rolls and Italian rice balls, these are risotto balls filled with cheese, wrapped in seaweed sheets, and then fried to perfection. They offer a surprising twist on the classic arancini.

Main Course: Seaweed Pesto Pasta (Italy): Traditional basil pesto gets an umami upgrade with the addition of seaweed. Mixed with pasta, it's a unique way to enjoy the flavors of the sea and the Italian countryside together.

Main Course: Kimchi Pancakes with Seaweed (Korea): A savory pancake made with fermented kimchi and bits of seaweed. It's crispy on the outside and tender inside, offering a delightful play of textures and flavors.

Dessert: Seaweed-infused Cannoli (Italy): A twist on the classic Sicilian dessert, the sweet ricotta filling is lightly infused with seaweed for a hint of the ocean, adding depth to the sweet treat.

Snack: Seaweed and Cheese Stuffed Zeppole (Italy): Think of these as Italian cheese puffs with a hint of the sea. The traditional dough is stuffed with a mix of cheese and seaweed, then deep-fried until golden.

Drink: Seaweed Broth (Japan): A warm, comforting broth made from simmering seaweed. While typically a base for many Japanese soups, it can be enjoyed on its own, especially with a splash of soy sauce and a squeeze of citrus for balance.

HISTORY:

The vibrant city of Naples, Italy, renowned for its culinary heritage, might not strike one immediately as the birthplace of a dish that combines traditional fritters with seaweed. However, the coastal city has always had a unique way of marrying land and sea in its cuisine.

Historical records suggest that Neapolitan fritters, in their original form, have been around since the 16th century. The city's bustling streets were filled with vendors selling these crispy delights, originally made from simple dough and sometimes filled with sweet or savory fillings.

The addition of seaweed to these fritters can be traced back to local fishermen. In the early days, after a long fishing expedition, they would often find edible seaweeds tangled in their nets alongside the day's catch. Not ones to waste, resourceful Neapolitans began incorporating these seaweeds into various dishes, including the beloved fritters. The result was a delightful play of textures: crispy fried dough complemented by the slight crunch and marine flavor of the seaweed.

There's a local legend of a fisherman named Luca, who during a storm, was unable to catch any fish but ended up with nets full of seaweed. His wife, Isabella, determined to make the best of what they had, mixed the seaweed into their fritter dough. The resulting fritters were such a hit among neighbors that they quickly became a staple in their household, eventually spreading throughout the city.

Over time, these seaweed-infused fritters became symbolic of resilience and resourcefulness in the face of adversity. Neapolitans pride themselves on their ability to create beauty and pleasure from simple, readily available ingredients, and this dish exemplifies that trait.

By the 19th century, Neapolitan fritters with seaweed were not just a popular street food but also made appearances at high-end banquets and celebrations. It was seen as a nod to the city's maritime roots and its deep connection to the Tyrrhenian Sea.

Today, chefs in Naples and beyond have refined and redefined this dish, experimenting with different types of seaweeds, doughs, and fillings. Some modern versions include fillings of fresh seafood, further emphasizing the oceanic theme of the dish. Others play with global influences, introducing spices and flavors from around the world, yet the core essence remains unchanged.

TIPS:

Cold Fermentation: Instead of allowing the dough to rise for just 2 hours, refrigerate the dough for 48 hours. Cold fermentation will improve the dough's flavor depth and texture due to slow yeast activity.

Sous Vide Seaweed: To intensify the seaweed flavor, consider sous viding it with a splash of olive oil at a low temperature (around 60°C or 140°F) for several hours. This technique will help to soften the seaweed and concentrate its briny essence. Ingredients: Seaweed 50g, Olive oil 10ml Method: Clean and prepare the seaweed. Place the seaweed in a vacuum-sealable bag, adding olive oil. Vacuum seal the bag, ensuring no air bubbles remain. Heat a sous vide water bath to 60°C (140°F). Submerge the sealed bag in the water bath and cook for about 3 hours. Remove and let it cool. Use as desired.

Tapioca Flour: Incorporate a small percentage of tapioca flour into your dough mixture. This will give your fritters a delightful, slightly chewy texture on the inside.

Modernist Plating: Serve the fritters atop a smear of umami-rich seaweed gel or paste. To create this, blend hydrated seaweed with a little water, salt, and agar agar. Heat to activate the agar and then allow to set in the refrigerator. Once set, blend again for a smooth paste.

Tempura Technique: For a different texture, adapt a tempura batter method. Mix ice-cold water, flour, and seaweed, and dip small balls of your yeast dough into this mixture before frying. This will give a light, crispy coating to the fritters.

Ingredients:

Conversions and Servings: Cups (25 Fritters) Cups (50 Fritters) Cups (75 Fritters) Cups (100 Fritters) Cups (125 Fritters) Cups (150 Fritters) Cups (200 Fritters) Imperial (25 Fritters) Imperial (50 Fritters) Imperial (75 Fritters) Imperial (100 Fritters) Imperial (125 Fritters) Imperial (150 Fritters) Imperial (8 People) Metric (25 Fritters) Metric (50 Fritters) Metric (75 Fritters) Metric (100 Fritters) Metric (125 Fritters) Metric (150 Fritters) Metric (8 People)

Directions:

Preparing the Dough:

01 - Finely Chop the Seaweeds.

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02 - In a bowl, dissolve the Yeast into the Water. This means you're mixing them together until the yeast is fully absorbed by the water.

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03 - Grab another bowl, and mix in the Flour, Seaweeds, Salt, and Black Pepper. Mix these ingredients well so they're nicely combined.

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04 - Now, merge the contents of both bowls. Start kneading the mixture with your hands. "Kneading" is like giving the dough a massage – push, fold, and turn until you get a soft, smooth Dough.

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05 - Transfer the kneaded Dough into a clean bowl. To keep it protected from dust, cover the top with a clean kitchen cloth.

Letting the Dough Rise:

06 - Allow the Dough to rest and rise by placing it inside your oven. Remember, the oven should be switched off; we're just using it as a cozy spot for the dough. Leave it undisturbed for about 2 hours.

Frying the Fritters:

07 - Once your Dough has rested, it's frying time! But first, take a spoon, dip it into some oil so it's slippery (this is what "oiled spoon" means). Now, scoop up some Dough with this spoon and gently drop it into a pot or pan filled with deep, hot Oil.

08 - Fry until they're golden brown. Once they're done, lift the Fritters out of the Oil. Place them on kitchen paper (paper towels) to soak up any excess oil.

Serving the Fritters:

09 - Before serving, give your Fritters a light sprinkle of Salt for that extra punch of flavor. Serve them while they're still warm and enjoy your Neapolitan Fritters with Seaweed!

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Notes:

Yeast Dissolving: Ensure that the water is lukewarm. This is the optimal temperature for activating the yeast. It shouldn't be too hot or too cold.

Seaweed Preparation: Depending on the type of seaweed, you might need to chop it into smaller pieces or rehydrate it if it's dried.

Dough Consistency: When combining the ingredients, your aim is to achieve a thick batter-like consistency. Adjust with a tiny bit more flour or water if needed.

Oil Temperature: Use a thermometer to check the oil temperature, ideally around 175C / 350F. If you don't have a thermometer, you can test the oil by dropping a small piece of dough into it. If it bubbles and rises to the surface quickly, it's ready.

Safety: When frying, be cautious of oil splatters. Don't overcrowd the pot or pan; fry the fritters in batches if necessary.

Consistent Size: Using an oiled spoon ensures consistent fritter size and prevents the dough from sticking to the spoon.

Storage: If you have leftovers or want to make these in advance, store the fried fritters in an airtight container in the fridge. They can be reheated in an oven or toaster oven to bring back the crispiness.

Freezing: For longer storage, these fritters can be frozen. Lay them in a single layer on a tray, freeze, then transfer to a zip-lock bag. Reheat directly from frozen in the oven.

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Written by: Uncut Recipes

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