Parmesan hearts of palm julienne fries


  1. In a deep fryer or large pot, heat the oil until it reaches a temperature of 350° F (180 ° C) on a cooking thermometer. If a saucepan is used, watch the cooking carefully to prevent the oil from overheating and igniting.
  2. Drain the hearts of palm, then pat them dry with a cloth.
  3. Fry the hearts of palm julienned in oil, 1 to 2 minutes, until golden and crispy.
  4. Blot with absorbent paper.
  5. Salt and sprinkle with grated parmesan.


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