Crispy Alaska Surimi Fritters with Seaweed Tartar Dip
Crispy Alaska Surimi Fritters with Seaweed Tartar—a quick bite featuring shredded surimi, umami-infused sauce, green onions, and furikake.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 16 fritters
Ingredients
Seaweed Tartar Sauce
- 1.5 eggs
- 12.5 grams aonori (seaweed flakes)
- 3.5 grams garlic, grated
- 3 grams green yuzu kosho
- 42.5 grams lemon juice
- 2.5 grams togarashi
- 600 grams Kewpie Mayo
- 100 grams grated white onion
- Salt to taste
Fritters
- 140 grams flour
- 4 grams baking powder
- 4.5 grams sugar
- 5 grams salt
- 2 whole eggs
- 125 grams milk
- 500 grams Alaska surimi seafood, shredded
- 32 grams corn starch
Garnish
- Canola oil as needed
- 3 green onions, thinly sliced, for garnish
- Furikake, for garnish
Recipe courtesy of Jordan Rubin
Preparation
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Step 1 Make Seaweed Tartar Sauce
Mix all ingredients together and set aside.
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Step 2 Mix Batter
Mix dry ingredients together, then mix wet ingredients together, and fold wet into dry until completely combined.
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Step 3 Fry Fritters
Using a 3 ¼ ounce scoop, drop fritter batter directly into 350-degree oil and cook until the center of the fritter reaches 180 degrees, then season with salt.
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Step 4 Place fritters and garnish with green onions and furikake
Place 2 tablespoons Seaweed Tartar Sauce on plate then place fritters on top and garnish.
Recipe courtesy of Jordan Rubin
