Martinican Hearts of Palm Fritters

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            FOOD FUNNY
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Thanks again to Harriet St. Amant for these:

My first job was working in an orange juice factory, but I got
canned... couldn't concentrate.

Then I tried to be a chef -- figured it would add a little spice to my
life, but I just didn't have the thyme.

I attempted to be a deli worker, but anyway I sliced it, I couldn't
cut the mustard.

I became a professional fisherman, but discovered that I couldn't live
on my net income.

My last job was working at Starbucks, but I had to quit because it was
always the same old grind.

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            TODAY'S RECIPE
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I love hearts of palm and will use just about any excuse to work them
into a meal. You can eat these plain like they do on Martinique, or
drizzle them with a little of your favorite vinaigrette.

Martinican Hearts of Palm Fritters

1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
1 can (14 oz, 396 g) hearts of palm, drained
and chopped
2 eggs, lightly beaten
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1-2 fresh hot red or green peppers, seeded and
finely chopped (optional)
1 Tbs (15 ml) chopped fresh parsley
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1/4 cup (60 ml) milk if necessary
Vegetable oil for frying

Sift together the flour, baking powder, and salt in a large mixing
bowl. Stir in the hearts of palm, eggs, and seasonings, mixing to
form a fairly stiff dough - add some milk if the dough is too stiff.
Allow the batter to stand for about 1 hour. Deep fry by large
tablespoons in hot oil (350F, 180C on a frying thermometer) until
golden brown. Drain on paper towels and serve immediately. Serves
4 to 6.
Received on Wed Mar 31 09:51:43 2004