Ingredients
Scale
- 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