Crispy Vegan Hearts of Palm Shrimp
Vegan shrimp: make crispy hearts of palm that mimic the texture and flavor of fried shrimp. Perfect as an appetizer or side dish.
Ingredients
- 1 (14-ounce) can hearts of palm, drained (7.7 ounces drained weight)
- 3 tablespoons all purpose flour, divided
- 1/4 cup non-dairy milk
- 1/4 to 1/2 cup panko breadcrumbs
- 1/2 to 1 teaspoon Old Bay seasoning, plus a couple shakes more
- Avocado oil for shallow frying (or your preferred high heat oil), or oil spray if air frying
Instructions
- Pat dry the drained hearts of palm with a clean kitchen towel.
- Cut the hearts of palm into 3/4 to 1-inch long pieces on a cutting board.
- Prepare a breading station: 2 Tablespoons of flour on one plate, 1 Tablespoon of flour mixed with non-dairy milk in a bowl, and 1/4 cup panko breadcrumbs with 1/2 teaspoon Old Bay seasoning on another plate.
- Bread each heart of palm piece by rolling in flour, then dipping in milk mixture, and finally coating in seasoned panko breadcrumbs. Set aside on a clean plate.
- Heat about a half inch of avocado oil in a non-stick skillet over medium-high heat until a dropped breadcrumb bubbles immediately.
- Fry the breaded hearts of palm in batches for about 4 minutes, rotating until golden brown on all sides. Adjust heat as needed for subsequent batches.
- Once browned, transfer the fried hearts of palm to a clean, towel-lined plate to drain excess oil.
- Shake more Old Bay seasoning over the hot 'shrimp' and serve immediately with cocktail sauce for dipping.
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Notes
- Ensure the hearts of palm are very dry before breading; excess moisture leads to soggy results. Pat them thoroughly with a kitchen towel.
- Monitor oil temperature carefully. If the oil is too cool, the 'shrimp' will be greasy; too hot, and the breading will burn before the inside warms. I've found a consistent medium-high heat works best.
- For make-ahead, bread the hearts of palm and freeze them on a baking sheet. Once solid, transfer to a freezer bag and fry directly from frozen, adding a few extra minutes to the cooking time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Monitor oil temperature carefully. If the oil is too cool, the 'shrimp' will be greasy; too hot, and the breading will burn before the inside warms. I've found a consistent medium-high heat works best.
- For make-ahead, bread the hearts of palm and freeze them on a baking sheet. Once solid, transfer to a freezer bag and fry directly from frozen, adding a few extra minutes to the cooking time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.