Starter
Sea Spaghetti Fritters
4 People
15 Min.
- 20 grams of Supersec sea spaghetti
- 120 gr of flour mixture for tempura
- 2 egg yolks
- 400 ml of very cold water
- 1 liter of Grape Seed Oil
- Basil, sea salt
- Rehydrate the sea spaghetti for 10 minutes in cool water.
- Drain and dry.
- Heat the oil for frying (180 °).
- Mix the egg yolks in ice water, then the flour (sifted if possible).
- Lightly flour the sea spaghetti, then dip them in the tempura batter and drop them in the hot oil.
- Proceed by small batches.
- Dry and set aside the fritters on a clean dry cloth.
- Add salt, sprinkle with small basil leaves. Serve.
