Acrats de Chou Palmiste

Palm Heart Fritters

Preparation info
  • Makes about 24 fritters. Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 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