Directions
- 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.
- Drain the hearts of palm, then pat them dry with a cloth.
- Fry the hearts of palm julienned in oil, 1 to 2 minutes, until golden and crispy.
- Blot with absorbent paper.
- Salt and sprinkle with grated parmesan.
