Salt Phish Fritters

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    Salt Phish Fritters

    Salt Phish Fritters
    Salt Phish Fritters

    Growing up, it was such a treat to come home from school to hot saltfish fritters coming right out of the oil! My siblings and I ate them so fast, sometimes we forgot to leave some back for mom. She later told us that she would eat her share before we arrived...clever!

    These fritters are a staple in Jamaican households, and I would not be surprised if other islands make them as well. To make a vegan version, the saltfish is replaced with hearts of palm that magically have the same color and a similar texture as saltfish. The sea flavors come bursting right through these fritters thanks to a secret ingredient: seaweed flakes.

    Yields4 Servings

    Ingredients

    • 2 (14-ounces [400-g]) cans of hearts of palm
    • 1 1/2 cup (270 g) all-purpose flour
    • 1 tablespoon (14 g) baking powder
    • 2 teaspoons all-purpose seasoning
    • 1/4 teaspoon black pepper
    • 1 (½-ounce [15-g]) snack-sized packet roasted seaweed flakes
    • 1/4 teaspoon chili powder
    • 1/2 cup (70 g) green bell pepper, diced
    • 1/2 Scotch bonnet or habanero pepper, minced
    • 1/2 cup (60 g) chopped onion
    • 1 teaspoon fresh thyme leaves, removed from the stems
    • 1 small tomato, diced
    • Just enough water to form a chunky batter
    • High-heat cooking oil, for frying and coating a large spoon so the batter does not stick to it

    INSTRUCTIONS

    1. Remove the hearts of palm from the can. With the help of the handle of a cutting knife, bash each heart of palm until they split open entirely, then roughly chop them and set them aside.

    2. In a large mixing bowl, combine the flour, baking powder, all-purpose seasoning, black pepper, seaweed flakes, chili powder, bell pepper, Scotch bonnet pepper, onion, fresh thyme, tomato and the chopped hearts of palm.

    3. Mix in just enough water to form a chunky batter.

    4. Heat enough oil for deep frying to around the temperature mark of 330°F (165°C), which should give the interior of the fritter enough time to cook. Oil that is too hot will crisp the outside but not cook the inside.

    5. Coat a large metal spoon in oil, then scoop big bite-sized amounts of the batter, about ¼ cup (60 ml), and deep fry the scoops in hot oil until all the sides are golden, about 3 to 5 minutes.

    Credit Line:

    Reprinted with permission from Island Vegan by Lloyd Rose. Page Street Publishing Co. 2024. Photo credit: Shanika Graham-White.

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