14 ounces can of hearts of palm, drained then pressed flat with the palm of your hand (be gentle to keep them intact—but it’s okay if some break apart)
2 TB Ener-G, whisked with 1/2 cup water
1/2 cup white rice flour
1/3 cup cornstarch
1/3 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
plenty of canola or vegetable oil, for frying
TO SERVE
chopped cabbage
handful of cilantro, roughly chopped
vegan sour cream, for serving
fresh avocado slices
fresh jalepeno, sliced
chopped tomato
lime wedges
sriracha
4–6 tortillas, warmed
Instructions
TO FRY THE HEARTS OF PALM
Bring several inches of oil to 350 degrees. (I use a small cast iron pot, but you can use a small heavy stainless steel or dutch oven or a deep fryer.)
While the oil is heating, set up 3 wide, shallow bowls in a row. In the first bowl, add the rice flour. In the second bowl, add the Ener-G mixture. In the third bowl, combine the cornstarch with the flour and onion and garlic powders.
Once the oil is ready, place one of the hearts of palm into the rice flour and coat well. Tap off any extra, and toss it into the Ener-G mixture, then coat well in the cornstarch+flour mixture. You can fry 2-3 pieces of hearts of palm at a time.
Fry for a few minutes, until slightly golden, then transfer to paper towels and immediately season with salt.
Repeat with the remaining hearts of palm pieces.
Serve immediately with the warmed tortillas and fillings as desired.
