Acrats de Chou Palmiste

• 14 oz. tin palm hearts, drained and coarsely chopped
• 4 oz. plain flour
• 1

Sift together, into a large howl, the flour, baking powder and salt. Stir in the eggs, onion, garlic, peppers, parsley, thyme, salt, pepper and the palm hearts, folding the ingredients lightly together to form a stiffish dough. Add the milk, if necessary. Allow the batter to stand for about 1 hour, then deep fry by tables