If you’ve been craving one of my favorite appetizer of old, mozzarella sticks, it’s time to break out the Fry Daddy! I’ve been dying to try this recipe, using hearts of palm as the filling, ever since I saw it on Facebook this summer. And last night, I finally gave them a whirl …
For many vegetarians turned vegan, one of the hardest parts is having to forgo some of your favorite ooey-gooey fried foods like mozzarella sticks & jalapeno poppers. When meeting friends out for cocktails, these could always be counted on as a pub favorite. Now as vegans, we’re lucky to find even a hummus platter on most menus! And sorry, but hummus just doesn’t do the trick for me when it comes to game day snacking ….
These tasty bites really did resemble the real deal, with the layers of the hearts of palm pulling out and part almost exactly like stringy cheese! And the slightly sour taste of the vegetable sort of has that lactic acid appeal.
My “Tried and True Coating” is something I’ve been perfecting over the years. The secret is in the double dipping, with two rounds of freezing. Get your fried foods coated in the morning, and they’ll be waiting for you come game time. I’ve used this coating recipe to successfully make vegan jalepeno poppers, risotto balls & even fried ravioli … Get creative and fry it up !!!
I did test out a batch in the oven, coated with cooking spray and baked at 450° for 30 minutes. They were ok, but this is just one of those times where frying is best. Get your oil good and hot, and you’ll hardly soak up any of the grease.
I also froze a batch of cooked sticks, and I’ll let you know how they reheat in the toaster oven …
Serve alongside a Chick’n Caesar Salad w/ Sourdough Croutons for an easy meal …
- 1 14 oz can Hearts of Palm
- oil for frying
- your favorite seasoning salt (I use Penzey's Northwoods Seasoning)
- 1 cup flour
- 1 cup unsweetened soy milk + 1 heaping teaspoon EnerG Egg Replacer
- 1 cup seasoned italian breadcrumbs (plus another ½ cup for the second dipping)
- Drain the hearts of palm, and pat dry with a paper towel. Let them sit on the towel a few minutes to get as much excess moisture off as you can.
- Depending on the size of the hearts, halve or quarter them lengthwise.
- Place the coatings in 3 separate bowls. Vigorously whisk the egg replacer with the soy milk. Dip each heart slice into the flour, then the soy milk, then the breadcrumbs. Place on a cookie sheet and freeze for 30 to 60 minutes.
- Empty your breadcrumb dish of soggy crumbs and refill with ½ cup fresh crumbs. Redip the hearts using the method above. They won't take as much coating on the second round. Freeze again another 30 minutes before frying.
- Heat your oil in a deep fryer (or large pot) to 350°. Fry the hearts (in two batches) for 2 minutes until golden brown. Drain on papertowels, and immediately sprinkle with a pinch of seasoning salt. Serve right away.