Heart Of Palm Fritters Recipe

Prepare hearts of palm

Drain hearts of palm well and pat dry with paper towels. Slice into 1/4-inch rounds. If using whole large hearts, coarsely chop into 1/4-inch pieces so they hold together in fritters.

Make dry mix

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, and optional 1/4 teaspoon crushed red pepper flakes until evenly combined.

Combine wet ingredients

In a separate bowl, beat 1 large egg with 3 tablespoons cold sparkling water and 3 tablespoons milk until just combined. Stir in 2 tablespoons finely chopped parsley, 2 tablespoons finely chopped green onion, 1 teaspoon minced garlic, and 2 tablespoons grated Parmesan.

Form batter

Add the wet mixture to the dry mix and stir gently to form a thick batter. Fold in the prepared hearts of palm pieces until they are evenly coated. Batter should be thick enough to hold rounded tablespoonfuls; if too dry, add up to 1 tablespoon additional milk; if too loose, add 1-2 tablespoons flour.

Prep for frying

Place 1/4 cup flour in a shallow bowl and 1/2 cup panko (if using) on a plate. Heat 1 cup neutral vegetable oil in a large skillet over medium heat until the oil reaches 350°F (or a small pinch of batter sizzles immediately but does not burn).

Dredge and shape

Lightly dust each tablespoonful of batter in the 1/4 cup flour (this helps the edges crisp). For a crisper shell, press the floured batter into a small pile of panko on the plate so crumbs adhere. Form into flattened rounds about 2-3 inches across.

Fry fritters

Carefully add fritters to the hot oil in batches, avoiding crowding. Fry 2–3 minutes per side, turning once, until golden brown and cooked through (internal temperature not required for vegetables; color and texture are the guide). Adjust heat as needed so they brown without burning. Total frying time per batch ~4–6 minutes.

Drain and season

Remove fritters to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with 1/4 teaspoon finishing salt while still hot. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

Whisk together 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon chopped chives or parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust lemon, salt, or sweetness to preference. Refrigerate until ready to serve.

Serve sauce chilled alongside hot fritters for dipping.