Sea Spaghetti fritters and curry mayo
- Something a little different to offer as a party snack.
- Makes 8 fritters.
- 1/4 packet of sea spaghetti
- 100ml white wine vinegar
- 75g sugar/1 tbsp date syrup
- 200ml Pale ale
- 200g plain flour
- 4 spring onions chopped
- Oil for frying
- 2 egg yolks
- 1 tsp. Dijon mustard
- 1 tsp. white wine vinegar
- 200ml good quality rapeseed oil
- 2 tbsp. curry powder
- Squeeze of lemon
For the fritters...
Boil the sea spaghetti for 15-20 minutes until soft.
Dissolve the sugar in the vinegar on a low heat.
Turn your fryer on or get a pan of oil heating through, once hot test the oil is ready with a little of the batter seaweed mix.
Drain the seaweed and add to the vinegar solution. Whilst the seaweed is pickling, make your batter by whisking the flour and ale together in a bowl. Add a little more beer/flour until you get the right consistency, it should be quite thick but still drop off a spoon.
Drain the seaweed and give a quick pat dry with some kitchen roll.
Put the chopped spring onions into the batter, along with some salt. Take a small handful of the spaghetti and dip into the batter, scooping up some of the spring onions, and fry on both sides until golden.
For the curry mayonnaise...
Using an electric whisk, whisk the yolks mustard and vinegar for about 5 minutes until thick and pale, it will have doubled in volume too. On a lower speed, keep whisking whilst very slowly, adding the oil bit by bit. If the oil isn't emulsifying with the yolk, stop and add a teaspoon of hot water which should bring the mayo back together. Once all the oil is incorporated, season with lemon juice, salt and the curry powder.