Ingredients:

  • 3 cups bread crumbs (a mixture of fine bread crumbs and panko)
  • 1 teaspoon Old Bay seasoning, divided
  • Scant 1 teaspoon coarsely cracked black pepper, divided
  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon hot sauce
  • (2) (28-ounce) cans hearts of palm, cut into quarters
  • (Canola oil), for frying
  • (Lemon wedges), for serving
  • (Sliced pickled jalapeños), for serving
  • (Coarse sea salt), for topping

Instructions:

  1. Heat canola oil in a medium saucepan over medium heat. Clip a fry thermometer to the edge of the pan and heat the oil to 350°F.
  2. Line a sheet pan with paper towels and set aside.
  3. In a medium bowl, toss together bread crumbs, ½ teaspoon Old Bay seasoning, and ½ teaspoon black pepper; set aside.
  4. In another bowl, combine flour with remaining Old Bay seasoning and black pepper; set aside.
  5. In yet another bowl, beat together eggs, buttermilk, and hot sauce until smooth.
  6. Coat each heart of palm spear first in the flour mixture, then lightly dip it into the buttermilk egg wash, followed by coating it in the breadcrumb mixture.
  7. Fry about four to six spears at a time without overcrowding the pan for about two to three minutes until golden brown on all sides.
  8. Remove from oil and let rest on paper towels while bringing the oil back up to temperature before frying another batch.
  9. Continue this process until all hearts of palm are fried.