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World Kitchen: Laverbread and cockle fritters

World Kitchen: Laverbread and cockle fritters
Enjoy traditional Welsh laverbread complemented by the delicious savoury flavours of cockles and parmesan, a perfect snack from chef Franco Taruschio
Chef Franco Taruschio shares a very special recipe for a scrumptious snack that’s easy to make but incredibly unique. Laverbread is a traditional Welsh product made from edible seaweed, and it pairs very well with the delicious savoury flavours of cockles and parmesan.  
Cooking time: 20 minutes  
Serves: 4  


  • 140g self-raising flour 
  • egg 
  • Salt and pepper 
  • 30g parmesan, grated 
  • 100g laverbread (tinned or fresh)
  • 110-140g shelled cooked cockles
  • 1 litre sunflower or grapeseed oil 


  • Put the flour into a bowl, make a well in the centre and crack in the egg. Add a little water, then whisk the dry ingredients into the liquids until you have a smooth batter. Season with salt and pepper, but don’t use a lot because the main ingredients are salty already. 
  • Stir the grated parmesan into your batter, then fold through the laverbread and cockles. Make sure everything is well mixed and there are no lumps of flour left. 
  • Heat the sunflower or grapeseed oil in a large sturdy pan with deep sides. Drop a small piece of batter into the oil to check whether it’s at the right temperature to fry without browning too quickly. 
  • Carefully place dessert spoonfuls of the mixture into the hot oil in small batches, turning as needed and removing the fritters when they have a good colour all over. It should take about 6 minutes for them to turn golden. Place them on kitchen paper to absorb the excess oil before serving at once, while the fritters are still hot. 
For the Love of the Sea

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