Fried Hearts of Palm Nuggets
(Serves 2) – Vegan, Gluten-Free, Soy-Free

–

See the wet can? You should always rinse/clean the tops of your cans before opening them. My aunt taught me that when I was a little girl helping out in the kitchen one day. I was so young when she taught me this lesson, as I proceeded to open the can straight from the pantry that day. Oops I was maybe 8?  I never forgot that lesson all these years. She showed me the dust on top and further explained how dirt, bugs, insects etc. can come in contact or sit on top of the can on the shelves at the store or in transit for example. No one wants that getting in your canned veggies if the lid drops in accidently. I thought about this today, in fact, I think of her every time I open a can. Every single time if you can believe it. She has passed away, I miss her dearly and think of her often.
This can today was dusty! Back of the pantry almost forgot it was back there dusty. The children are visiting family and with just hubby and I, I did not feel up to going to the store. I had Quinoa, Black Beans and Spinach working and just wanted something else to pair with it so I came up with this recipe. A great sauce that would go great with this is my Russian Sauce. Enjoy!

My Titi (Aunt) and I – Miss you.

Ingredients:
1 (14oz Can) Hearts of Palm
Wet:
2 Tbsp Potato Starch
½ Tsp Sea Salt
1 Tsp Sriracha
¼ Cup Water

Dry:
¼ Cup Coconut Flour
½ Tsp Sea Salt
¼ Tsp Cayenne Pepper

Oil for Frying – (I used ¼ – ½ Cup Canola Oil)

Directions:
-Slice Hearts of Palm in three pieces or quarter.
-Whisk together wet ingredients to combine.

-Stir in Hearts of Palm pieces to coat in wet mixture for a few minutes.

Meanwhile, stir together dry ingredients to combine.

-Heat oil over medium-low. -Remove pieces to drain then toss in dry mixture.

-Fry for a couple minutes on each side.
-NOTE: Be sure your oil is not too hot and/or you don’t leave pieces in too long as they will burn very quickly, coconut flour is unforgiving that way.

Credit: https://veganrescue.com/

Ingredients:
1 (14oz Can) Hearts of Palm
Wet:
2 Tbsp Potato Starch
½ Tsp Sea Salt
1 Tsp Sriracha
¼ Cup Water

Dry:
¼ Cup Coconut Flour
½ Tsp Sea Salt
¼ Tsp Cayenne Pepper

Oil for Frying – (I used ¼ – ½ Cup Canola Oil)

Directions: -Slice Hearts of Palm in three pieces or quarter. -Whisk together wet ingredients to combine. -Stir in Hearts of Palm pieces to coat in wet mixture for a few minutes. Meanwhile, stir together dry ingredients to combine. -Heat oil over medium-low. -Remove pieces to drain then toss in dry mixture. -Fry for a couple minutes on each side. -NOTE: Be sure your oil is not too hot and/or you don’t leave pieces in too long as they will burn.