Frittelle di alghe o zeppole di alghe sono una ricetta campana che viene realizzata specialmente a Capodanno per consumarla durante il cenone.
Hanno un profumo e un sapore di mare davvero golosi, realizzati con l’aggiunta di alghe di mare. Non sempre si riescono a trovare ma finalmente ho trovato una pescheria che le aveva fresche (le lavano anche quindi diciamo le trovate già pronte) e ne ho approfittato.
Ho conosciuto questa ricetta la prima volta che misi piede in Campania, per la precisione le assaggiai in un ristorante sul lungomare di Agropoli e non le ho più dimenticate. La pastella, chiamata a Napoli “pasta cresciuta” deve essere realizzata con lievito di birra e acqua frizzante.
Sono la compagnia perfetta per pranzi e cene di pesce, le alghe sono anche un toccasana perchè ricche di calcio, iodio, ferro e potassio, non presentano grassi e sono prive di calorie.
Le alghe che rimangono si possono tranquillamente congelare per utilizzi futuri.
Guarda anche la versione con surimi e porro.
Ingredienti
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alghe marine fresche 50 g
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Lievito di birra fresco 3 g
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acqua frizzante 200 ml
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Farina 200 g
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Sale fino 6 g
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Olio di semi di girasole (per friggere) q.b.
Preparazione
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Iniziamo con la pastella, prendete una ciotola ampia e versate la farina. Fate sciogliere il lievito in un bicchiere con 150 ml di acqua frizzante e poi aggiungetelo piano piano alla farina.
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Vi consiglio di impastare con l’aiuto della frusta elettrica così eviteremo i fastidiosissimi grumi. Aggiungete il sale e l’acqua frizzante rimanente sino a che il composto assorbe la farina del tutto. Coprite con un panno asciutto e lasciate lievitare sino al raddoppio del volume.
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Ora aggiungete le alghe lavate e tritate al composto e mescolate per renderlo omogeneo, ovviamente dovrete strizzarle molto bene e asciugarle con la carta assorbente spessa prima di aggiungerle.
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Preparate l’olio nella padella e fatelo scaldare, prelevate la pastella con l’aiuto di due cucchiai e iniziate a friggere sino a che diventa dorata, girandola ogni tanto da ambo i lati. Non fatele diventare troppo scure, devono solo dorare.
Note
Potete pucciarle nelle salse come maionese oppure nella salsa di soia.
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I actually make this dish all year round, not just on New Year’s Eve cause me and my family really love it. 🙂 I first came across the recipe when I was traveling around Italy years ago, in Naples specifically. Ever since then I find myself making it quite a bit at home. By the way, I’ve never heard of a version that uses surimi before! That’s pretty interesting. Grazie!! 🙂
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