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Hearts of Palm Fries

  • Author: Joy the Baker
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes


  • 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


  1. 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.
  2. In a medium bowl, toss together bread crumbs, 1/2 teaspoon Old Bay seasoning and 1/2 teaspoon black pepper. Set aside.
  3. In another bowl toss together flour, remaining Old Bay, and remaining black pepper. Set aside
  4. In yet another bowl, beat eggs, buttermilk, and hot sauce.
  5. Coat each heart of palm spear in the flour mixture. Lightly coat in the buttermilk egg wash. Coat in the breadcrumb mixture.
  6. 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.
  7. Serve with lemon wedges and pickled jalapeños and coarse sea salt. Serve immediately.


  • Serving Size: 3