INGREDIENTS
2 cups all-purpose flour
½ cup cornmeal
1 Tbsp. plus 2 tsp. dulse flakes*, divided
2 tsp. Old Bay Seasoning, plus more to taste
1½ tsp. kelp powder**
½ tsp. cayenne
¼ tsp. freshly ground black pepper
¼ tsp. sea salt
2½ cups club soda
Canola oil for frying
2 14-oz. cans of hearts of palm, drained and halved lengthwise
Cornstarch, for dredging
4 to 6 toasted sandwich buns, tartar sauce, lettuce and pickles, for serving
PREPARATION
• In a large mixing bowl, whisk together the flour, cornmeal, 1 tablespoon dulse flakes, Old Bay seasoning, kelp powder, cayenne powder, sea salt and black pepper. Slowly whisk in the club soda until combined. Set aside.
• Place the hearts of palm in a small pot and cover with water. Add the remaining 2 teaspoons dulce flakes and bring to a boil over high heat. When the water starts to boil remove from heat and let the hearts of palm soak 15 minutes.
• In a large pot, heat a few inches of oil to 350 degrees over medium-high heat. Adjust the heat as needed to maintain 350 degrees.
• Drain the hearts of palm and pat dry. Sprinkle them with Old Bay seasoning to taste, then dredge them in cornstarch.
• Working a few pieces at a time, coat each heart of palm in batter, then immediately place in the oil. Fry until crisp, 3 to 4 minutes per side. Remove and place on a paper towel-lined plate to drain, and keep warm in a low oven. Repeat with the remaining hearts of palm.
• To serve, stack several fried hearts of palm atop a bun and dress with tartar sauce, lettuce and pickles.
*Dulse flakes are available at Jay’s International Grocery. **Kelp powder is available at Whole Foods.
This article appears in March 2019.