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You are here: Home / Entrees / Beer-Battered Hearts of Palm with Dill Slaw and Quick Pickles

February 15, 2015

Beer-Battered Hearts of Palm with Dill Slaw and Quick Pickles

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Beer-Battered Hearts of Palm

Hearts of palm are magic: if it’s a faux-fishy texture you’re after, use it to make vegan tuna salad. If you’re looking for a faux-crabby quality, use it to make vegan crab cakes. But if you want something reminiscent of flaky white fish, use it to make these beer-battered faux fillets.

Beer-Battered Hearts of Palm

This decadent and heavy dish is paired with the clean flavors of dill and cabbage, while the sharp tang of the quick pickles helps cut and balance out the richness. I used watermelon radishes because I love the pattern created by their vivid pink spokes, but you can also use cucumber, cauliflower, turnips, onions or zucchini here.

Beer-Battered Hearts of Palm

Or serve with panisse fries for a fish and chips-type dish.

Beer-Battered Hearts of Palm

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Beer-Battered Hearts of Palm

BEER-BATTERED HEARTS OF PALM WITH DILL SLAW AND QUICK PICKLES


★★★★★

5 from 2 reviews

  • Author: olivesfordinner.com
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
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Ingredients

for the pickles

  • 1 cup water
  • 1 cup white balsamic vinegar
  • 1/4 cup sugar
  • 1 tsp dried dill
  • 1 tsp fennel seed
  • 1 tsp cumin seed
  • 1 bay leaf
  • 1 cup of sliced watermelon radish pickles, cut on a mandoline (about 2 radishes)
  • 2 carrots, sliced on a mandoline
  • sesame seeds, for serving (optional)

for the slaw

  • 2 cups chopped cabbage
  • 4–5 TB chopped fresh dill
  • 1 TB vegan mayo, or more to taste
  • 1 TB reserved pickle liquid (or more to taste)

for the hearts of palm fish

  • 3/4 cup flour, plus more for dusting
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup beer (use a strong IPA for best results)
  • 14 oz. can of hearts of palm, whole

grapeseed or vegetable oil, for frying


Instructions

First prepare the pickles a few hours or the night before.

  1. Combine the water, vinegar, sugar and spices in a small saucepan and bring to a small boil. Place the radish and carrots into a bowl. Pour the hot liquid over the vegetables and allow to cool to room temperature. Cover and place the pickles into the refrigerator to chill.

To make the slaw

  1. Combine the cabbage and dill in a medium-sized bowl. In a smaller bowl, whisk together the vegan mayo and reserved pickle liquid. Just before serving, dress the slaw. Once you dress it, it will get soggy after a few hours, so keep them separate as needed.

Once you are ready to prepare the faux fish, follow the steps below:

To prepare the batter

  1. Place the flour, cornstarch, baking powder and salt into a medium-sized bowl. Combine, then slowly pour in the beer. Gently stir until just combined, do not overmix. Set aside for 20 minutes.

To prepare the hearts of palm

  1. Cut each piece diagonally down the middle to create two long triangular pieces.
  2. When you are ready to fry, place several inches of grapeseed or vegetable oil into a small heavy pot*. Heat over medium-high heat for about 7 minutes, or until it reaches 350 degrees. Carefully drop in a little bit of the batter. If it sizzles immediately, you are ready to fry.
  3. Working in batches of two, lightly dust the hearts of palm with some of the flour. gently drag the hearts of palm through the batter until well coated. The batter will be a little goopy.
  4. Fry until golden brown, just a few minutes, flipping it over once to ensure even cooking. Transfer to a papertowel to drain while you fry the rest of the pieces.
  5. Serve immediately with the dill slaw and quick pickles. Spoon some of the reserved pickle juice in a small bowl to dip the faux fish into, or serve with malt vinegar or vegan tartar sauce.

 

Notes

* I recommend using a 2-quart cast iron Lodge pot for deep-frying. It’s heavy and helps maintain a good temp for frying.

If you made this recipe ...

Please leave your feedback in the comments below, it really helps ... thank you!

Watermelon radish and carrot pickles

Filed Under: Entrees, Vegan Seafood Tagged With: how-to, veganized classics

Reader Interactions

Comments

  1. Will says

    October 27, 2016 at 7:06 am

    Do you think you could use a bit of seaweed wrapped around the palm heart before battering and frying to add even more fishy flavour and a sort of “skin”?

    Reply
    • erinwyso says

      October 27, 2016 at 7:33 am

      Will, that’s a great idea! I am not sure how the nori would react t being fried, but it’s worth a shot … good luck!

      Reply
  2. Courtney Farmer says

    March 29, 2020 at 3:59 pm

    This was outstanding! Made it last night – my husband and I loved every bite. I am ordering white balsamic vinegar as I had to use white rice vinegar or wait, and I chose white rice! We still loved the pickles and slaw, though I cannot wait to try it as written. Very glad I found your blog, and thank you for sharing this delicious recipe!

    ★★★★★

    Reply
  3. Tiffany says

    September 30, 2020 at 8:54 am

    I am making this on Saturday and I was planning on adding dulse flakes to the flour mixture. What are your ideas about that?

    Reply
  4. Ella says

    December 27, 2020 at 10:51 am

    Made these for Christmas eve!! They were AMAZING!!! When it was deep-fried they tasted incredibly like flaky fish, so so good! Melt in your mouth delicious. Will definitely be making it again!

    ★★★★★

    Reply
    • erinwyso says

      December 27, 2020 at 12:09 pm

      Ella, thanks for your kind feedback, and I’m so happy they were enjoyed! I hope you have a happy new year. 🙂

      Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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