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Kombu has a very different taste and texture from wakame but also makes lovely fritters.

Fritter batter (see recipe for Wakame

fritters above)

115g/2 oz kombu

As required oil for deep-frying

As required slices of lemon

1) Make the batter as described in the recipe for Wakame Fritters. Leave for at least half an hour.

2) Soak the kombu for about 10 minutes. (If a less chewy texture is desired then cook it for 20–30 minutes, drain and cool before using.) Chop the kombu into small pieces, coat with batter and deep-fry until crisp.

3) Drain well, keeping the fritters warm, and serve with lemon slices.