Hearts of Palm Beignets with Roasted Tomato Dipping Sauce

Total Time:
1 hr 45 min
1 hr 30 min
15 min

2 dozen

  • 1/2 pound Hearts of Palm, blanched, small dice
  • 3 tablespoons chopped chives
  • 2 tablespoons minced red onions
  • 1 teaspoon minced garlic
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 egg
  • 1/2 cup milk to constitute
  • 1 teaspoon Crystal hot sauce
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1/2 pound oven toasted Italian Roma tomatoes, split in half
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 2 tablespoons Creole mustard
  • 1/2 cup white wine
  • Salt and pepper
  • 1 cup sizzled leeks (julienned leeks, tossed in flour and fried)
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • 2 tablespoons chopped green onions

Preheat the fryer. In a mixing bowl, combine the Hearts of Palm, chives, red onions, garlic, flour, baking powder, egg, milk, Crystal hot sauce, and Worcestershire together. Mix thoroughly. Season with salt and pepper.

Refrigerate for 1 hour. For the sauce: In a saucepan, heat the olive oil. When the oil is hot, saute the tomatoes, shallots and garlic, for 1 minute. Stir in the Creole mustard and white wine. Season with salt and pepper. Bring up to a boil. Reduce to a simmer and simmer for 3 minutes. Remove from heat and puree with a hand-held blender. Place back on the heat. Spoon one heaping tablespoon of the beignet batter into the hot grease. 5 to 6 beignets can be fried at one time. Stir the beignets constantly for over-all browning. Fry for 2 to 3 minutes or until golden brown and heated through the center. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the sauce in the center of the plate. Mound the beignets in the center of the plate. Top the mound with a pile of sizzled leeks. Garnish with red peppers, yellow peppers, and green onions.

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