Pasta Cresciuta Seaweed Fritter

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Pasta cresciuta is a centuries-old Neapolitan fritter batter that puffs up dramatically when fried, thanks to a yeasted flour-and-water base. This coastal twist folds in rehydrated dried seaweed for a briny, oceanic depth that pairs beautifully with the airy, golden crust.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 1 gSugar
• 6 gProtein
• 320 mgSodium
• 180 mgPotassium
• 35 mgCalcium
• 2.5 mgIron
• 3 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the batter

• 1 1/2 cups (190 g) all-purpose flour
• 1 cup (240 ml) warm water (about 105°F)
• 1 tsp (4 g) active dry yeast
• 1/2 tsp (2 g) granulated sugar
• 1/2 tsp (3 g) fine sea salt
• 2 tbsp (30 ml) extra-virgin olive oil
• 1/4 cup (8 g) mixed dried seaweed (nori, wakame, and dulse), soaked in warm water for 10 minutes and drained
• 2 tbsp chopped fresh flat-leaf parsley
• 1 small garlic clove, finely grated

For frying

• About 2 cups (480 ml) neutral vegetable oil (such as sunflower or grapeseed)
• Flaky sea salt, for finishing

Directions

1. In a small bowl, stir the yeast and sugar into the warm water and let stand for 5 to 8 minutes, until foamy on top.
2. In a large mixing bowl, whisk the flour and fine sea salt. Pour in the activated yeast mixture and the olive oil, then whisk until a smooth, loose, pancake-batter consistency forms.
3. Finely chop the rehydrated seaweed and fold it into the batter along with the parsley and grated garlic. Cover the bowl with a clean kitchen towel and let rise in a warm spot for 45 minutes to 1 hour, until the batter is visibly bubbly and slightly puffed.
4. Pour the frying oil into a heavy-bottomed skillet or small Dutch oven to a depth of about 1 1/2 inches and heat to 340–350°F (170–175°C) over medium heat.
5. Using two soup spoons or a small cookie scoop, carefully drop heaping tablespoons of batter into the hot oil, leaving at least 2 inches between each fritter. Fry 4 to 5 at a time to avoid crowding.
6. Cook the fritters for about 2 to 3 minutes per side, flipping once with a slotted spoon, until deeply golden brown and crisp all over.
7. Transfer the fried fritters to a plate lined with paper towels to drain, and sprinkle immediately with flaky sea salt while still hot.
8. Repeat with the remaining batter, adjusting the heat as needed to keep the oil temperature steady. Serve hot, with lemon wedges if desired.

Cook’s Notes

• The batter is ready to fry when small bubbles are visible on the surface after rising; if it sits too long, it can deflate and lose its airy texture.
• Maintain oil temperature between 340–350°F—too cool and the fritters absorb oil, too hot and they brown before cooking through inside.
• Use a mix of seaweeds for layered flavor: nori adds mild sweetness, wakame brings a fresh oceanic note, and dulse contributes a savory, smoky finish.
• These fritters are best eaten within 10 minutes of frying, while the exterior is at peak crispness.
• For an even lighter result, separate one egg and fold the beaten white into the batter just before frying.

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