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Hearts Of Palm Beignets With Roasted Tomato Dipping Sauce

  • Yield: 2 dozen


  • 1/2 pound Hearts of Palm, blanched, small dice
  • 3 tablespoons chopped chives
  • 2 tablespoons minced red onions
  • 1 teaspoon minced garlic
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 egg
  • 1/2 cup milk to constitute
  • 1 teaspoon Crystal hot sauce
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1/2 pound oven toasted Italian Roma tomatoes, split in half
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 2 tablespoons Creole mustard
  • 1/2 cup white wine
  • Salt and pepper
  • 1 cup sizzled leeks (julienne leeks, tossed in flour and fried)
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • 2 tablespoons chopped green onions


  • Preheat the fryer. In a mixing bowl, combine the Hearts of Palm, chives, red onions, garlic, flour, baking powder, egg, milk, Crystal hot sauce, and Worcestershire together. Mix thoroughly. Season with salt and pepper.
  • Refrigerate for 1 hour. For the sauce: In a sauce pan, heat the olive oil. When the oil is hot, sauté the tomatoes, shallots and garlic, for 1 minute. Stir in the Creole mustard and white wine. Season with salt and pepper. Bring up to a boil. Reduce to a simmer and simmer for 3 minutes. Remove from heat and puree with a hand-held blender. Place back on the heat. Spoon one heaping tablespoon of the beignet batter into the hot grease. 5-6 beignets can be fried at one time. Stir the beignets constantly for over-all browning. Fry for 2-3 minutes or until golden brown and heated through the center. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the sauce in the center of the plate. Mound the beignets in the center of the plate. Top the mound with a pile of sizzled leeks. Garnish with red peppers, yellow peppers, and green onions.