Seaweeds: Local and Historical Superfood
Seaweeds have steadily made its way into everything from craft beer to pharmaceuticals, agriculture, nutritional supplements and even beauty products.
A blend of flaked dulse, nori, wakame and sea lettuce subtly, yet distinctly, transforms the average potato fritter into an exceptional appetizer. A side of tangy lemon garlic dip complements notes of umami in this recipe. Some seaweeds are more robust in flavour than others (kelp for example); use a smaller amount in this recipe if you opt for an alternative seaweed.
Instructions
Ingredients for the fritters
1 large yellow onion
2 large white potatoes
½ tsp sea salt
1 large egg
1 Tbsp tamari sauce
½ tsp garlic powder
3 Tbsp all-purpose flour
2 Tbsp flaked organic seaweed blend
3–4 Tbsp olive oil for basting
Ingredients for the dip
⅔ cup mayonnaise
1 tsp Dijon mustard
Juice of 1 lemon
1 clove of garlic, finely minced
⅛ tsp sea salt
Method
Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
Grate the onion and potato (you should have about 4 cups total).Transfer the vegetables into a fine sieve placed over a bowl. Sprinkle the salt over the vegetables and massage to incorporate. Allow the vegetable-salt mixture to sit for 5 minutes.
Meanwhile, beat the egg, tamari sauce and garlic powder in a medium bowl. Working in small handfuls, squeeze the excess water out of the vegetable mixture (make sure to get as much water out as possible), then transfer into the egg mixture. Repeat with the remaining vegetable mixture and mix with the egg mixture until all is coated. Sprinkle in the flour and seaweed flakes and mix well.
Place 3 Tbsp portions of the fritter mixture on the prepared baking sheet (a medium cookie scoop works well for this step). Gently press the fritter mixture to form a patty about 3 inches wide and ¼-inch thick. Repeat with the remaining batter, leaving roughly 1 inch of space between each.
Baste with the olive oil and place in the preheated oven for 20 minutes. Using a spatula, carefully flip the fritters and baste again with the remaining olive oil. Bake for an additional 8–10 minutes or until golden brown. Remove the fritters from the oven and allow to cool slightly before serving.
While the fritters cool, prepare the dip. In a small bowl, whisk all ingredients together and place in a dish for serving alongside the fritters.
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