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Sea Spaghetti Fritters

4 People 15 Min.
Beignets de haricots de mer et mayo, une recette de Supersec par Philippe Emanuelli
  • 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.

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