Start writing here...
Hearts of Palm Rings – Palamari
April 16, 2019 by Jodi MacKinnon (QFG) Leave a CommentA highly addictive, crunchy vegan appetiser with a fresh citrusy aioli. Bonus, it’s also Paleo-friendly.
Course:
Appetizer
Cuisine:
American
Ingredients
Hearts of Palm Batter
- 1 tin hearts of palm medallions
- Safflower oil , for deep frying
- 1 cup rice flour
- 1 tbsp David’s Cajun rub
- 1/2 cup rice milk
- Salt & pepper
- Rice flour , for dredging
Vegan Yuzu and Caper Aioli
- 1 cup safflower oil
- 1/2 cup rice milk
- 2 tbsp David’s cider vinegar
- 2 cloves garlic , finely chopped
- 1 tbsp yuzu juice
- 1 tbsp capers , finely chopped
Instructions
Hearts of Palm Batter
- Using a small round cutter, create a core in the hearts of palm medallions. Lay the rings on paper towels to dry.
- Put the safflower oil in a pot or deep fryer and preheat to 350ºF.
- Whisk together the 1 cup rice flour, Cajun rub, rice milk, and season. Put the rice flour for dredging on a plate.
- Dredge the hearts of palm in the rice flour, coat with the batter, and finish with a final dredge in rice flour.
- Deep fry until crisp and golden, and drain on paper towel. Serve with the aioli.
Vegan Yuzu and Caper Aioli
- Using an immersion blender, combine the oil, rice milk, and vinegar until thick and creamy. Add the garlic, yuzu, capers and blend again, seasoning to taste.