Oat fritters with onion and seaweed are so delicious you could eat them instead of bread. Seaweed, or kelp, has long been prized for its record-high content of iodine and trace elements essential for good health. Combined with tender oats and savory onion, it creates a surprising texture: crispy on the outside and juicy on the inside. The aroma of fried onions mixed with a light ocean breeze fills the kitchen, turning an ordinary breakfast into a creative culinary adventure. This dish is an excellent way to incorporate healthy seaweed into your diet, even for those who are usually indifferent to it.
Golden and nutritious seaweed fritters are an excellent choice for a healthy breakfast or snack.
Ingredients
- 150 g (5.3 oz) plain seaweed without additives or vinegar
- 80 g (2.8 oz) onion
- 100 g (3.5 oz) quick-cooking rolled oats
- 1/2 tsp baking powder
- 150 ml (5 fl oz) whey (mozzarella brine)
- 1 chicken egg
- 15 g (1 tbsp) olive oil
- Salt to taste
- Vegetable oil for frying
How to Make Seaweed Fritters
Place the seaweed into a blender jar. Choose plain kelp (laminaria) without any seasonings – no vinegar, no oil, just pure seaweed.
Use pure kelp without any additives to preserve the natural flavor and health benefits of the dish.
Add quick-cooking rolled oats and baking powder to the seaweed. This is a gluten-free fritter recipe, so carefully check the ingredients of your baking powder, as some brands add starch and wheat flour. I also recommend checking the oat label to ensure it is certified gluten-free.
Gluten-free rolled oats and the right baking powder make this dish perfect for dietary menus.
Pour whey or mozzarella brine into the blender. Brined cheeses are sold in liquid, which is usually a byproduct of their production – whey. Do not pour out this nutrient-rich, enzyme-packed liquid; you can use it to make crepes, pancakes, or bread.
Whey or mozzarella brine gives the batter extra tenderness and enriches it with beneficial enzymes.
Crack a chicken egg into the batter. Pour in the olive oil and season with salt to taste. Blend the ingredients together for a few minutes.
The egg binds the ingredients together, while the olive oil softens the texture of the fritters.
Add finely chopped onion to the batter. Alternatively, you can attach a vegetable shredder to your blender and grate the onion directly into the mixture.
Finely chopped or grated onion adds a savory kick and juiciness to the fritters.
Let the prepared batter rest and steep. In about half an hour, the oats will swell, and you will see the batter visibly thicken and become wonderfully viscous.
Let the batter rest for 30 minutes so the oats swell and the mixture becomes viscous.
Heat a non-stick skillet and pour in a tablespoon of neutral, refined vegetable oil. Drop spoonfuls of batter into the hot oil. Cover the skillet with a lid. Fry over medium heat for about 3 minutes on one side. Flip the fritters when a thin, set film forms on top of the batter.
Fry the fritters covered over medium heat to ensure they cook evenly on the inside.
Transfer the cooked fritters from the skillet to a paper towel to drain any excess oil. Serve the seaweed fritters warm or hot. They are incredibly delicious paired with smetana (sour cream). Bon appetit!
Transfer the fritters to a paper towel to remove excess oil before serving.
Seaweed fritters are best served warm when their edges are still pleasantly crisp. The ideal accompaniment is a dollop of thick, cool smetana (sour cream) or a Greek yogurt-based sauce with fresh dill and a squeeze of lemon juice. If you want to experiment, try folding a little grated hard cheese into the batter - it will give the fritters an extra creamy note and make them even more satisfying. Since these seaweed fritters are gluten-free, they are a fantastic find for a dietary menu. To retain the maximum health benefits of the kelp, choose pure seaweed without a vinegar marinade for this recipe. Any leftover fritters can be stored in the refrigerator in an airtight container and lightly reheated in a dry skillet before your next meal; they hold their texture and flavor perfectly even the next day.
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