These addictive fries, served at Yerba Buena restaurant on New York City’s Lower East Side, can be made with fresh hearts of palm for a crispier texture. This recipe appeared in our March 2011 issue with Tyla Fowler’s story about hearts of palm, A Good Heart.
1 cup mayonnaise
2 chipotle chiles in adobo, minced
1 tbsp. fresh lime juice
1 tsp. honey
1 tsp. soy sauce
½ tsp. sesame oil
Canola oil, for frying
4 cups panko bread crumbs
2 cups flour
1 cup buttermilk
2 (28-oz.) cans hearts of palm, large pieces halved lengthwise
Kosher salt to taste
1. In a medium bowl, whisk together mayonnaise, chiles, lime juice, honey, soy sauce, and sesame oil; set chipotle mayo aside.
2. Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 375°. Meanwhile, place bread crumbs and flour on 2 separate shallow plates and set both aside. Whisk together buttermilk and eggs in a medium bowl; set aside. Working in batches, toss hearts of palm in flour until evenly coated, shaking off excess, and then dredge in egg mixture. Place in bread crumbs and toss to coat. Fry, turning occasionally, until golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain and season with salt. Serve warm with chipotle mayo.