Crispy Seaweed Fritters
Quick Beer Snack, Seaweed Fritters! Perfect with Tteokbokki!
A dish I suddenly felt like making, so I gave it a try! It’s almost too simple to call it cooking, but I highly recommend it for those living alone with an empty fridge. It reminds me of when a senior colleague at work mentioned spending 50,000 won just to buy ingredients for doenjang jjigae. These seaweed fritters definitely won’t cost you that much!
Main Ingredients- 9 sheets of seasoned seaweed (Gim)
- 2 Tbsp cake flour
- 2 Tbsp water
- 1 Egg
- Vegetable oil (for frying)
Optional Ingredients (For Extra Flavor!)- 1 Tbsp wasabi paste
- Pinch of salt
- 1 Tbsp wasabi paste
- Pinch of salt
Cooking Instructions
Step 1
First, let’s make the batter. In a bowl, combine 2 tablespoons of cake flour, 2 tablespoons of water, and 1 egg. Whisk them together until smooth, ensuring there are no lumps. The batter consistency should be neither too watery nor too thick. Next, spread a thin layer of the batter onto only one side of each sheet of seasoned seaweed. Using a brush or the back of a spoon will help you apply it thinly and evenly! Since I used pre-seasoned seaweed, I didn’t add any extra salt. However, if you prefer a saltier taste, feel free to add a pinch of salt to the batter.
Step 2
For this recipe, I used ‘Neurinbada Organic Seasoned Seaweed’. You can achieve delicious results with any brand of seasoned seaweed!
Step 3
Pour enough vegetable oil into a frying pan to lightly cover the bottom, and heat over medium heat. You want the oil to be hot enough so that when you drop a bit of batter in, it sizzles and floats to the surface. If the batter rises immediately, the oil is at the right temperature.
Step 4
Carefully place the seaweed sheets, batter-side down, into the hot oil. Things moved so quickly that I didn’t have time to take pictures! Reflecting on it now, I realize that a very thin layer of batter is key to achieving maximum crispiness. Next time, I might try using a brush for an even thinner coating.
Step 5
Once the seaweed turns golden brown and crispy, remove it from the oil and place it on a paper towel to drain excess oil. If you enjoy a kick of wasabi, consider mixing 1 tablespoon of wasabi paste into the batter before frying. The amount I used didn’t quite provide that nose-tingling sensation, but it did help cut through any slight greasiness. The combination of wasabi and fried seaweed is truly a perfect match for beer! It would also be fantastic served alongside spicy tteokbokki!
