Nori Fritters With Yuzu Sesame Seeds and Parmigiano-Reggiano

This recipe is inspired by Missy Robbins’s cacio e pepe fritelle at Lilia, a brilliant restaurant just up the street from The Four Horsemen. I spent a summer eating countless plates of them, piping hot, with an ice-cold Aperol spritz. Our fritters were born one afternoon when our former sous chef Zach Frieling shaped the cheesy batter into long sticks, fried them, and covered them with finely