Cocklecakes with Laverbread

Cocklecakes with laverbread is proper Welsh coastal cooking. Briny cockles (or clams) folded into a light, crispy batter, deep-fried until golden, and served with warm laverbread, the traditional Welsh preparation of laver seaweed. A squeeze of lemon over the lot and you’ve got something special.

The batter technique here is worth noting. Egg yolk and oil get worked into the flour first, then water is beaten in gradually to build a thick base. After resting for 30 minutes, whisked egg white gets folded in. That resting period lets the gluten relax, and the stiff egg white makes the batter puff up light and airy when it hits the hot oil.

The cockles add pops of salty, oceany flavor throughout each crisp little cake.

Pro Tips

• Let the batter rest the full 30 minutes. Skipping this step gives you tough, chewy fritters instead of light, crisp ones.
• Whisk the egg white until it holds stiff peaks before folding in. Half-hearted whisking means dense batter.
• Fry in small spoonfuls so each cake cooks through evenly. Overcrowding the pan drops the oil temperature and makes them greasy.
• Heat the laverbread gently with lemon juice just before serving. It should be warm, not cooked down further.

Variations

• Use fresh cockles if you can source them. Tinned cockles work but fresh have a sweeter, more delicate flavor.
• Add a pinch of cayenne or smoked paprika to the batter for a subtle heat.
• Serve with a side of tartar sauce if laverbread isn’t available in your area.