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Corvo Seaweed Fritters
Tortas de erva do calhau, a traditional Corvo snack: small fritters of seaweed picked from the shore rocks, eggs, flour, garlic and red pepper paste.
- 4 pieces
- 15 min
- 15 min
- Easy
Tortas de erva do calhau are small fritters of seaweed, eggs and flour, a traditional Corvo snack that reflects the islanders' close ties to the sea.
The seaweed, known locally as erva do calhau or erva-patinha, is gathered from the coastal rocks and finely cut before it goes into the batter. On neighbouring Flores similar fritters are made under the name tortas de erva-patinha.
Method
Wash the seaweed well in cold water, drain it and squeeze out the excess water. If using dried seaweed, soak it in water for about 1 minute and drain.
Cut the seaweed into small pieces with scissors or a very sharp knife.
In a bowl, combine the seaweed, onion, garlic, beaten eggs, flour and pepper paste. Mix well until everything comes together.
Heat the olive oil in a frying pan. When it is very hot, add spoonfuls of the batter and flatten them slightly.
Fry until golden underneath, then turn them over and brown the other side.
Drain the fritters on kitchen paper and serve hot.
Tips
- Outside the Azores, look for green Ulva seaweed, fresh or dried: 10 g of dried seaweed, soaked in water for about a minute, replaces 100 g of fresh.
- If you cannot find green seaweed, rehydrated nori flakes make a stronger-tasting alternative.
- If you gather the seaweed yourself, wash it very well in fresh water to remove sand and salt, and squeeze it before cutting. Follow local harvesting rules.
- You can also fry the fritters in lard instead of olive oil. Chives can replace the onion.
- The seaweed and pepper paste are already salty, so taste before seasoning. If the batter is too runny, add another spoonful of flour.
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