Recipe courtesy of Emeril Lagasse
Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
8 appetizer servings
Level:
Easy

Ingredients

  • 1 beaten egg
  • 2/3 cup flour
  • 1/2 cup cornstarch
  • 1 cup cold soda water
  • 1 teaspoon salt
  • 2 pounds hearts of palm, portioned into 4-ounce pieces, blanched
  • Essence, recipe follows
  • 2 pounds assorted leafy greens, stemmed and rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • Salt and black pepper
  • Blood Orange Gastrique, recipe follows
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Blood Orange Gastrique:
  • 1/2 cup blood orange juice (from about 4 to 5 oranges)
  • 1 cup sugar
  • 5 oranges)
  • 1 cup red wine vinegar

Directions

Preheat the fryer.

In a mixing bowl, whisk the egg, flour, cornstarch, soda water, and salt. Blend until smooth. Season the hearts of palm with Essence. Dip each portion into the batter, coating each palm, completely. Gently lay the hearts of palm in the hot oil and fry until golden brown, about 2 to 3 minutes. Remove from the oil and drain on paper-lined plate. Season with salt and pepper.

In a large saute pan, heat the olive oil. When the oil is hot, add the greens, a handful at a time, saute for 1 to 2 minutes, in-between handfuls, until all of the greens have been incorporated and wilted. Add the garlic and saute for 2 minutes. Season with salt and pepper.

To assemble, divide the greens between the eight plates. Mound the greens in the center of each plate. Lay the hearts of palm on top of the greens. Drizzle each plate with the Blood Orange Gastrique.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Blood Orange Gastrique:

Combine ingredients and simmer over medium heat to make a thick syrup, measuring 1 cup.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Hearts of Palm Salad

Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps

Recipe courtesy of Ingrid Hoffmann

Tempura

Recipe courtesy of Alton Brown

Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup

Recipe courtesy of Hubert Des Marais

Hearts of Palm, Avocado, and Watercress Salad with Thousand Island Dressing

Recipe courtesy of Richard Visconte

Lump Crabmeat and Fresh Florida Hearts of Palm Strudel with a Sweet Corn Remoulade

Recipe courtesy of Emeril Lagasse

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c