Vegan Salt Fish Fritters

Salt fish fritters is one of those foods that evokes so many childhood memories for me. Growing up I remember these being a quick snack after playing by the beach in Jamaica. When my family and I moved to America at the age of 10 these are the one meal I mastered cooking while my parents worked long hours. The memories are humbling.

Today I enjoy this vegan take on my childhood favorite with hearts of palm. I am sure it will become your quick go to also.

Ingredients:

1 can of hearts of palm

1 teaspoon of wakame

1 tablespoon/1 teaspoon salt

2 tablespoons of furikake

1/2 C yellow onion chopped

1/2 C scallions chopped

1 plum tomato chopped

1 1/2 C all-purpose flour

1 tablespoon baking powder

1 C of water

1/3 C grapeseed oil

Directions:

Drain hearts of palm from can and cut lengthwise and remove the soft center. Use a potato masher or fork to breakdown the pieces into smaller sizes. Place in a bowl or mason jar. Add wakame, furikake, 1 tablespoon of sea salt and water. Allow to marinate for 1 hour.

Drain the hearts of palm and add to a large bowl. Then add the onion, scallions, tomatoes, flour, baking powder, and remaining salt and stir to combine. Now add the water and use a large spoon to combine all the ingredients. The consistency should be sticky like glue.

In a heated cast iron skillet, add grapeseed oil. Using a 1/4 C measuring cup scoop the mixture into the heated oil. Continue in small batches being careful not to overcrowd the pan. Once the fritter is golden brown on the bottom side flip and cook until golden. Remove and place on a paper towel to remove and excess oil. Serve as an appetizer or snack.