Hearts of Palm Fritters with Avocado Dipping Sauce

Total Time:
31 min
20 min
5 min
6 min

About 2 dozen fritters

  • Vegetable oil, for frying
  • 1 (8.8-ounce, drained weight) jar hearts of palm, drained, small diced (14.4 ounces. filled weight)
  • 5 tablespoons chopped chives, divided
  • 2 teaspoons minced garlic, divided
  • 2 eggs, separated
  • 3 tablespoons heavy cream
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt, divided
  • 1 teaspoon Essence, plus more for seasoning, recipe follows
  • Pinch sugar
  • 1 avocado, diced
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 2 tablespoons minced green onions
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon jalapeno hot sauce (recommended: Tabasco)
  • 1/4 teaspoon cayenne pepper
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Heat a deep-fryer or a Dutch oven or deep cast iron skillet filled halfway with oil to 360 degrees F.

  • Place the diced hearts of palm onto a paper towel and let drain thoroughly. Transfer to a mixing bowl. In a small mixing bowl combine 3 tablespoons of the chives, 1 teaspoon of the garlic, egg yolks and heavy cream and whisk well to combine. Add the egg mixture to the hearts of palm and blend gently to combine. In a separate bowl, stir together the flour, baking powder, 1/4 teaspoon of the salt, Essence and pinch of sugar. Stir the flour mixture into the hearts of palm mixture until just combined.

  • In a clean mixing bowl beat the egg whites until medium to stiff peaks form. Fold the whites into the hearts of palm mixture very gently and let sit for 5 minutes before frying.

  • While the fritter batter is resting, make the dipping sauce by combining the avocado, mayonnaise, lime juice, green onions, jalapeno, jalapeno hot sauce, cayenne pepper, remaining 2 tablespoons of chives, remaining teaspoon of garlic, and remaining 1/2 teaspoon of salt in the bowl of a food processor and process until thoroughly smooth, stopping to wipe down the sides of the bowl, if necessary. Taste and adjust seasoning. Set aside until ready to serve the fritters.

  • Drop the batter by 1 1/2 tablespoonfuls into the hot oil and fry the fritters, in batches if necessary, until golden brown, turning, 2 to 3 minutes per side. Remove fritters using a slotted spoon and transfer to paper towel-lined plate to drain. Season with Essence to taste and serve immediately, with the avocado dipping sauce.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William Morrow, 1993.

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