Seamore ‘i sea pasta’ tagliatelle fritters

• 100g Seamore ‘i sea pasta’ tagliatelle (available from T&F All States)

• Batter

  •  2/3 cup (100g) plain flour
  •  1 tablespoon olive oil
  •  150ml chilled light beer
  •  1 eggwhite
• Vegetable or light olive oil, for deep-frying
• Lemon wedges, to serve

Soak 100g packet of Seamore ‘i sea pasta’ tagliatelle in warm water for 20 minutes.

Strain well

For batter, place flour and 1/2 teaspoon salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.

Line a tray with paper towels. One-third fill a deep saucepan or deep-fryer with oil, then heat over medium heat until 180C. Twist a palm size amount of  tagliatelle.Working in batches of 4, dip tagliatelle bunches, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Using a slotted spoon, transfer to tray. Repeat with remaining tagliatelle and batter. Scatter with salt and serve with lemon wedges.