The old dip-and-fry. It’s like the bait-and switch but much less tricky and much more delicious.
I’ll dip and fry just about anything. Onion rings, dipped and fried. Raised donut dough, fried and dipped (preferably in sugar).
This week Hearts of palm meet the fryer. They’re tender and lightly pickled, made warm and crispy and spicy. Have you ever had Heart of palm? They come in a can, they’re slightly salty and soft… like canned artichoke hearts, but completely different. They make very fine salads and fried bites… and that’s why we’re here.
I also want you to know that I have Mardi Gras King Cake on my mind… I just have to get all of these salty fry things off my mind first. King Cake is in our future.
I tell you now, we’re going to use a lot of bowls. I promise it’s worth it.
In one bowl we have all-purpose flour, black pepper and a lot of Old Bay seasoning because YES to Old Bay.
In another bowl bread crumbs. I had a rag-tag combination of breadcrumbs in my pantry: some panko, some fine-ground and seasoned. Let’s just toss them together with, again, black pepper and lots of Old Bay. We have a theme. It’s delicious.
Canned hearts of palm are the tender, lightly pickled centers of budding palm trees. Soft and delicious. For our fry preparation, the round hearts of palm are sliced into quarters.
Eggs are beaten with buttermilk and hot sauce. This will be our batter glue. Essential and delicious.
The hearts are coated lightly in the seasoned flour.
Floured hearts are then dipped in the egg mixture. This is messy business and it’s best to use your fingers. Pro tip: just use one hand. Keep the other clean for sanity’s sake.
From flour to eggs and then to breadcrumbs.
A good coating and a good fry in canola oil until golden brown. I used a small saucepan with about 2-inches of oil. You won’t need a whole bottle of oil to make these fries a reality. I find that it is best to use a fry thermometer just so you know how hot your oil is, keeping the fries golden and not overly burnt or soggy.
These fries are crisp and crunchy on the outside, and warm and soft on the inside. Lightly pickled. Lightly salty. Drizzled with tart lemon and spicy jalapeños. Have one, sure… but don’t go too far, you’re going to want to eat the whole tray. I only speak from experience.
PrintHearts of Palm Fries
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
Ingredients
- 3 cups bread crumbs (I used a mixture of fine bread crumbs and panko bread crumbs)
- 1 teaspoon Old Bay seasoning, divided
- scant 1 teaspoon coarsely cracked black pepper, divided
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon hot sauce
- 2 (28-ounce) cans hearts of palm, cut into quarters
- canola oil, for frying
- lemon wedges
- sliced pickled jalapeños
- coarse sea salt, for topping
Instructions
- Heat canola oil in a medium saucepan over medium heat. Clip a fry thermometer to the edge of the pan to ensure and heat the oil to 350 degrees F. Line a sheet pan with paper towels and set aside.
- In a medium bowl, toss together bread crumbs, 1/2 teaspoon Old Bay seasoning and 1/2 teaspoon black pepper. Set aside.
- In another bowl toss together flour, remaining Old Bay, and remaining black pepper. Set aside
- In yet another bowl, beat eggs, buttermilk, and hot sauce.
- Coat each heart of palm spear in the flour mixture. Lightly coat in the buttermilk egg wash. Coat in the breadcrumb mixture.
- Fry 4 to 6 spears at a time, but be sure not to overcrowd the pan. Fry for 2 to 3 minutes until golden brown on all sides. Remove from the oil and allow to rest on the paper towel. Bring the oil back up to 350 degrees F before frying another batch. Continue until all of the hearts of palm are fried.
- Serve with lemon wedges and pickled jalapeños and coarse sea salt. Serve immediately.
Nutrition
- Serving Size: 3
Carolyn Selheim-Miller
Wow I love palmitos but never would have thought to do this with them…but it makes so much sense! You go you!
Abby @ The Frosted Vegan
Why are you so brilliant?! Want these! I made a dip with hearts of palm and they just make magic all up in that shiz.
Girl Named Allyn
KING CAKE! We just moved to a new city and still trying to win over/intimidate new friends, and there’s a Mardi Gras party coming up…
jenna @ justjfaye.com
WOW. The first time I ever heard of hearts of palm was when I was traveling in Brazil. I fell in love (with Brazil and hearts of palm). I want these.
Karen @ On the Banks of Salt Creek
Hey, thanx for reminding me of hearts of palm. I used to make a delicious salad that had those in it. I’ll have to bring that recipe back AND add these. They look dreamy.
dc
Ok, it’s trite but OMG! I love, love, love hearts of palm and this looks awesome!! Super Bowl Sunday here I come! thanks for sharing!
The Queen of Dreaming
Never tried, looks yummy!!
http://justsem.wordpress.com/
The Millers Tale
I wonder if these would work with canned as that is all that is available in the part of the UK I live in.
Barley Babes
Yum! Never heard of these before. Love the pickled jalapeños on top! Crucial.
Deborah
Posts like these are why I come back to your blog again and again. You have a real talent for using unlikely ingredients in new ways or updating old favourites with a twist. Thanks for that! These sound awesome!
http://www.domesticdeborah.com
Margie
This looks yummy but I’m holding out for Kings’ Cake. The richer, the better; after all, it has to hold us through Lent.
joythebaker
You’re so right!
DessertForTwo
Please tell me you ate hearts of palm in Costa Rica! I was obsessed with them there! I’ve never seen them fresh in the States, but frequently buy them canned for salads. But now I will fry them–yay!
PS I can’t wait for that king cake!
Kristin C
Oh wow! My husband would think I was the coolest thing since television if I made these for him!
Thank you for sharing!
athisfeetdaily.blogspot.com
Megan
Ahh I love hearts of palm! They make an interesting twist on the typical spinach artichoke dip..replacing the ‘chokes. But frying?! My diet just left the building.
joythebaker
I’ll definitely throw them in some spinach and artichoke dip next time around!
Rena
And I have to admit that I even never have eaten hearts of palm! But your recipe looks so yummy that now I must check immediately if I can get here in the country of Bavaria hearts of palm :) And then I must try out your recipe as soon as possible!
xx from Bavaria/Germany, Rena
http://www.dressedwithsoul.com