Empty My Fridge
Insane crispy Hearts of Palm Recipe that CHANGES EVERYTHING!
Ingredients
- Kombu5–7 g
- Flour¾ cups
- Salt1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Cayenne pepper½ tsp
- Can hearts of palm400 ml
- Avocado oil1 ½ cups
- Tomato¼ cups
- Hot sauce1 tsp
- Lemon
- Dill
- Parsley
Instructions
- Soak the kombu in the cup of water for a few hours or overnight.
- Prepare a wet mix and a dry mix. For the wet mix, whisk together 1/4 cup flour, 1/2 cup kombu water and 1/2 tsp salt. For the dry mix, whisk together 1/2 cup flour, 1/2 tsp salt, garlic powder, onion powder and cayenne pepper.
- Drain the hearts of palm, slice into pieces about 2 inches long, and carefully press out the centre cores.
- Coat each piece in the wet mix, then in the dry mix, and set on a plate.
- Heat the avocado oil in a frying pan over medium heat for a few minutes, until fast-moving bubbles appear around a wooden chopstick placed in the oil.
- Fry the hearts of palm for 3-5 minutes per side, in small batches so the pan is not crowded, and drain on a rack or paper towel-lined plate. Repeat until all are cooked.
- Stir together the strained tomatoes and Tabasco sauce to make the dipping sauce.
- Serve the crispy hearts of palm with the dipping sauce, lemon wedges and a generous sprinkle of dill and parsley.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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