Crispy Hearts Of Palm Fried Fish You HAVE To Try!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

seaweed

🥗Healthier: spirulina powder

💰Cheaper: dried nori

Dried nori is more accessible and still provides a similar flavor.

plant-based milk

🥗Healthier: unsweetened almond milk

💰Cheaper: water

Water can be used for a lighter batter.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is often less expensive.

Drain the liquid from the can of hearts of palm and rinse thoroughly in cool water.

Pat the hearts of palm dry with paper towels.

Cut the hearts of palm down the middle, almost all the way through, to allow them to open up gently.

In a container, combine 1/2 cup of chopped nori seaweed and 2-3 tablespoons of soy sauce. Rub the seaweed into the hearts of palm and let marinate in the fridge for 20 to 30 minutes.

Prepare the dry batter by mixing 1/2 cup cornmeal, 1/3 cup all-purpose flour, 1/4 cup chickpea flour, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon black pepper in a bowl until fully combined.

For the wet batter, whisk together 1 1/2 cups almond milk, 1 teaspoon yellow mustard, 1 tablespoon hot sauce, and 2 tablespoons of the dry batter until smooth.

Dip each marinated heart of palm in the dry batter, ensuring it's fully coated, then shake off the excess.

Dip the coated hearts of palm in the wet batter, ensuring they are completely covered, and shake off the excess again.

Coat the hearts of palm in the dry batter one last time, ensuring they are fully coated.

Place the coated hearts of palm on a baking pan lined with parchment paper and freeze for 20 to 30 minutes to help them hold together while frying.

Heat avocado oil in a pan to 350°F and fry the hearts of palm until golden brown on each side, about 2 to 3 minutes per side, watching closely to avoid burning.

Once cooked, remove the fried hearts of palm and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens