Off the Hook
Euphoria, health benefits and the munchies.
We’re not talking about that other plant: we’re talking seaweed. Yes, seaweed. The kind that tickles your ankles as you emerge from an ocean swim.
And that’s where you’ll find it, too, if you’re daring. Immediately after high tide, hit the shore with a bucket and forage for detached strands. Both wakame, used in Japanese salads and miso soup, and dulse – with dark red leaves and a fernlike shape – are delish.
All seaweed’s edible, so no need for a field guide. Avoid anything faded (indicating decay) or neon (contamination) and get to grabbing. Then step outside the bento box with this Celtic recipe:
2 lbs grated potatoes
1 medium onion, finely chopped
1/2 cup chickpea flour
1/2 cup dulse or wakame flakes (dried in the sun or a food dehydrator and chopped)
salt (less than usual, as seaweed adds saltiness) and pepper to taste
olive or veggie oil (for cooking)
Mix ingredients, excluding oil, in a bowl.
Heat oiled skillet to low/med.
Drop in heaping tablespoons of mixture. Pat thin.
Cook till brown and crispy (about 3 min).
Serve with traditional sour cream or yogurt – for vegans, apple sauce.
Makes 20-24 latkes.
Hot sauce adds a kick. And seaweed is gluten free, with fat and carb fighting properties – bonus.