The Hunt for Fresh Seaweed

I’m absolutely obsessed with zeppole di alghe—those golden, puffy Neapolitan seaweed fritters you grab from street vendors for next to nothing. Most fishmongers here sell them pre-mixed in batters, ready to fry at home. But as someone who loves understanding her ingredients, I became determined to see what fresh seaweed actually looks like.

Cue the farmers market on a quiet morning in my small Italian town. I spotted a massive basket of vibrant fresh kelp and marched right up, pointing: “Signora, I’ll take some seaweed, please.”

She gave me that look. The one that says you have no idea what you’re doing. Without a word, she turned to the young guy behind her: “Wrap up all the algae for her.”

Something felt off. “Um… how much are these?” I asked nervously.

“Free. They’re yours,” she smiled.

Mortified doesn’t begin to cover it. But then I spotted a gorgeous squid lying next to the seaweed. “Well, if we’re being generous today—I’ll take that too!” That’s when she laughed and explained: fish markets here give away seaweed. It’s literally a byproduct.

I went home giddy, made an enormous batch of fritters, and shared them with friends, my aunt, and the neighbors. The next day? Another round for afternoon snacks.

The Formula: High-Hydration Dough

I love seaweed fritters with a tender but chewy bite—think 75-80% hydration, like the focaccia I’ve made before. Here’s what I use:

• All-purpose flour (11% protein): 100g
• Bread flour (12.5% protein): 100g
• Water: ~175ml
• Salt: 1 tsp
• Beer yeast: 3g
• Fresh seaweed or fresh parsley: ~30g
• Peanut oil for frying: ~300g

The technique mirrors my high-hydration focaccia—the dough is wet, sticky, and forgiving. Check that video if you want the full methodology.

Making It Yours

Add your seaweed (or parsley) during the second salt water incorporation—mix until evenly distributed. If you can’t find fresh seaweed or herbs, nori sheets work beautifully; just reduce the salt slightly since nori is already seasoned. The dough handles beautifully once you understand how much water it can hold, and the frying happens quick.

What starts as curiosity at a farmers market becomes dinner with friends, becomes the gift of hot fritters shared with neighbors. This is exactly why I love cooking—every recipe has a story attached to it.