17 Delicious Hearts of Palm Recipes Creative

Unlock the secret to transforming your meals with the versatile and tender hearts of palm! Whether you’re crafting a quick weeknight dinner or seeking a fresh twist on comfort food, these 17 creative recipes are sure to inspire. From salads to main dishes, discover how this underrated ingredient can elevate your cooking. Dive in and let your culinary adventure begin!

Hearts of Palm Salad with Citrus Dressing

Craving a light, zesty dish that screams summer? This hearts of palm salad with citrus dressing is your go-to for a refreshing bite that’s both easy and elegant.

Ingredients

• For the salad:
  • 2 cans (14 oz each) hearts of palm, drained and sliced into 1-inch pieces
  • 4 cups mixed greens
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the sliced hearts of palm, mixed greens, avocado, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, orange juice, lime juice, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Tip: For best flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.
4. Serve immediately. Tip: Garnish with extra lime wedges for a pop of color and added zest.
5. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Tip: The avocado may brown slightly, but the salad will still taste delicious.

Vibrant and crisp, this salad offers a delightful contrast of textures from the creamy avocado to the crunchy hearts of palm. Perfect as a standalone lunch or as a side to grilled fish, it’s a versatile dish that’ll impress with minimal effort.

Creamy Hearts of Palm Soup

Blend your way to a creamy, dreamy bowl of comfort with this Hearts of Palm Soup. It’s lush, it’s velvety, and it’s packed with a subtle tang that’ll have you hooked from the first spoonful.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans (14 oz each) hearts of palm, drained and chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For garnish:
  • 1/4 cup chopped fresh parsley
  • 1 tbsp lemon zest

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in chopped hearts of palm and cook for another 3 minutes to soften slightly.
4. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
6. Stir in heavy cream, salt, and black pepper. Simmer for an additional 5 minutes to meld flavors.
7. Ladle the soup into bowls and garnish with chopped parsley and lemon zest before serving.

Whisk together a bowl that’s as smooth as silk with a kick of freshness from the lemon zest. Perfect for dunking crusty bread or topping with a sprinkle of chili flakes for heat.

Hearts of Palm and Avocado Tacos

Let’s taco ’bout a game-changer: Hearts of Palm and Avocado Tacos. These aren’t your average tacos—they’re a crunchy, creamy dream with a twist that’ll make your taste buds dance.

Ingredients

• For the filling:
  • 1 can (14 oz) hearts of palm, drained and sliced into strips
  • 2 ripe avocados, diced
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the assembly:
  • 8 small corn tortillas
  • 1/4 cup chopped cilantro
  • 1/2 cup diced red onion
  • 1 jalapeño, thinly sliced (optional)

Instructions

1. In a medium bowl, gently toss the sliced hearts of palm with lime juice, salt, and black pepper. Let it marinate for 5 minutes to absorb the flavors.
2. Add the diced avocados to the bowl with the hearts of palm. Fold together carefully to avoid mashing the avocados.
3. Heat the corn tortillas on a dry skillet over medium heat for 30 seconds on each side, or until warm and pliable.
4. Divide the hearts of palm and avocado mixture evenly among the tortillas.
5. Top each taco with chopped cilantro, diced red onion, and jalapeño slices if using.
6. Serve immediately for the best texture and flavor.

Just like that, you’ve got tacos that are a perfect mix of crunchy and creamy, with a zesty kick. Try serving them with a side of mango salsa for an extra pop of color and sweetness.

Grilled Hearts of Palm Skewers

Packed with flavor and ready in minutes, these skewers are your next grill obsession. **Fire up** the coals and let’s get smoky.

Ingredients

• For the skewers:
  • 2 cans (14 oz each) hearts of palm, drained and cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp smoked paprika

Instructions

1. Preheat your grill to **medium-high heat (400°F)**. Clean the grates with a brush.
2. Thread the hearts of palm, bell peppers, and onion onto skewers, alternating the pieces.
3. Brush the skewers with olive oil and season with salt and black pepper.
4. Place the skewers on the grill. Cook for **4 minutes per side**, turning once, until char marks appear.
5. While the skewers grill, mix honey, soy sauce, lime juice, and smoked paprika in a small bowl for the glaze.
6. After turning the skewers, brush them with the glaze. Grill for **2 more minutes** to caramelize.
7. Remove from the grill and let rest for **2 minutes** before serving.

Juicy and slightly charred, these skewers bring a sweet-smoky punch. Serve them over quinoa or with a crisp salad for a light yet satisfying meal.

Hearts of Palm and Artichoke Dip

Fire up your taste buds with this creamy, dreamy dip that’s a total crowd-pleaser. Hearts of palm and artichoke come together for a twist on the classic that’s irresistibly shareable.

Ingredients

• For the dip:
  • 1 can (14 oz) hearts of palm, drained and chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1/2 cup sour cream
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For topping:
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the chopped hearts of palm, artichoke hearts, mayonnaise, 1 cup Parmesan, sour cream, garlic, lemon juice, salt, and pepper. Mix well.
3. Transfer the mixture to a baking dish. Smooth the top with a spatula.
4. Sprinkle the remaining 1/4 cup Parmesan and breadcrumbs evenly over the top.
5. Bake for 20-25 minutes, until the top is golden and the dip is bubbly around the edges.
6. Let it cool for 5 minutes before serving. Tip: The dip thickens as it cools, making it easier to scoop.

Perfectly creamy with a crispy top, this dip is a flavor bomb. Serve it with crusty bread or veggie sticks for a snack that disappears fast.

Vegan Hearts of Palm Ceviche

Let’s dive into a dish that’s as refreshing as a summer breeze—vegan hearts of palm ceviche. This no-cook wonder packs a punch with zesty lime, crisp veggies, and the star: tender hearts of palm.

Ingredients

• For the ceviche:
  • 2 cups hearts of palm, drained and sliced into thin rounds
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 1/3 cup fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the hearts of palm, cherry tomatoes, red onion, avocado, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.
3. Pour the dressing over the hearts of palm mixture and gently toss to coat all ingredients evenly.
4. Let the ceviche marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, garnished with extra cilantro if desired.

Zesty and vibrant, this ceviche boasts a perfect balance of tangy and creamy textures. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’s as fun as it is delicious.

Hearts of Palm Pasta with Garlic and Olive Oil

Get ready to twist your pasta night with a veggie-packed punch. Hearts of palm pasta brings a light, seafood-like texture that’s begging to be drenched in garlicky olive oil.

Ingredients

• For the pasta:
  • 2 cans (14 oz each) hearts of palm, drained and sliced into noodles
• For the sauce:
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • Salt to taste
• For garnish:
  • 1/4 cup chopped fresh parsley
  • 1/2 lemon, juiced

Instructions

1. Heat a large skillet over medium heat. Add the olive oil and heat until shimmering, about 1 minute.
2. Add the minced garlic and red pepper flakes to the skillet. Sauté until the garlic is golden, about 30 seconds, stirring constantly to prevent burning.
3. Tip: Keep the heat medium to avoid bitter, burnt garlic.
4. Add the hearts of palm noodles to the skillet. Toss gently to coat in the garlic oil. Cook for 2 minutes, just until heated through.
5. Tip: Overcooking can make the noodles mushy, so keep it brief.
6. Remove from heat. Stir in the lemon juice and half of the parsley. Season with salt as needed.
7. Tip: Fresh lemon juice brightens the dish; add it off the heat to preserve its zing.
8. Transfer to plates. Sprinkle with the remaining parsley for a fresh, colorful finish.

Velvety and vibrant, this dish plays up the hearts of palm’s natural brininess with a spicy, citrusy kick. Serve it with a crisp white wine or atop a bed of arugula for an extra peppery bite.

Stuffed Hearts of Palm with Crab Meat

Yield to your cravings with this luxurious twist on seafood appetizers. **Stuffed Hearts of Palm with Crab Meat** combines creamy, briny flavors in a bite-sized package that’s as elegant as it is easy to make.

Ingredients

• For the stuffing:
  • 1 cup crab meat, drained and flaked
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 tsp paprika
  • Salt to taste
• For the assembly:
  • 8 hearts of palm, drained and halved lengthwise
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, mix the crab meat, mayonnaise, Dijon mustard, paprika, and salt until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before stuffing.
3. Carefully hollow out the center of each heart of palm half to create a small well for the stuffing.
4. Fill each heart of palm half with the crab mixture, pressing gently to ensure it’s packed tightly. Tip: Use a small spoon or piping bag for neat, even stuffing.
5. Drizzle the stuffed hearts of palm with olive oil and arrange them on a baking sheet.
6. Bake for 15-20 minutes, or until the tops are golden and slightly crispy. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

Now, savor the contrast of the crispy, golden top against the tender hearts of palm and the rich, flavorful crab filling. Serve these beauties on a bed of mixed greens for a stunning presentation that’s sure to impress.

Hearts of Palm and Mushroom Risotto

Risotto gets a veggie-packed twist with hearts of palm and mushrooms—creamy, earthy, and utterly satisfying.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 1 cup sliced mushrooms
  • 1 cup chopped hearts of palm
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Stir in Arborio rice, toast for 2 minutes until slightly golden. Tip: Toasting the rice enhances its nutty flavor.
3. Pour in white wine, stir until fully absorbed. Tip: Use a wine you’d drink for the best flavor.
4. Add warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more. This process takes about 18-20 minutes.
5. When the rice is almost done, stir in mushrooms and hearts of palm, cook for 3 more minutes.
6. Remove from heat, stir in Parmesan and butter until creamy. Tip: Letting it rest for 2 minutes before serving thickens the risotto perfectly.
7. Season with salt to taste.

Perfectly al dente rice meets the creamy texture from Parmesan, with hearts of palm adding a subtle crunch. Serve with a sprinkle of fresh herbs or a drizzle of truffle oil for an extra touch of luxury.

Baked Hearts of Palm with Parmesan

Kick off your culinary adventure with this crispy, cheesy delight that’s surprisingly simple to whip up. Perfect for those who crave something different yet utterly satisfying.

Ingredients

• For the base:
  • 1 can (14 oz) hearts of palm, drained and sliced into 1/2-inch rounds
  • 1/2 cup grated Parmesan cheese
• For the coating:
  • 1/2 cup breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • Salt to taste
• For baking:
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix breadcrumbs, garlic powder, paprika, and salt to create the coating.
3. Dip each heart of palm round into olive oil, then coat evenly with the breadcrumb mixture.
4. Place the coated rounds on the prepared baking sheet, ensuring they’re not touching.
5. Sprinkle grated Parmesan cheese generously over each round.
6. Bake for 15-20 minutes or until golden and crispy. Tip: For extra crispiness, broil for the last 2 minutes.
7. Let them cool for a few minutes before serving. Tip: They firm up as they cool, making them easier to handle.

Here’s the deal: these baked beauties offer a crunchy exterior with a tender, slightly tangy center. Serve them atop a fresh arugula salad for a light meal or as a standout appetizer with a spicy mayo dip.

Hearts of Palm and Spinach Stuffed Chicken

Transform your dinner game with this **Hearts of Palm and Spinach Stuffed Chicken**—juicy, flavorful, and stuffed to perfection. Trust us, your taste buds will thank you.

Ingredients

• For the stuffing:
  • 1 cup chopped hearts of palm
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For baking:
  • 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix hearts of palm, spinach, cream cheese, Parmesan, garlic powder, salt, and pepper until well combined.
3. Carefully slice a pocket into each chicken breast, being careful not to cut through the other side.
4. Stuff each chicken breast with the hearts of palm mixture, securing with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Season chicken with salt and pepper, then sear in the skillet for 3-4 minutes per side until golden brown.
7. Pour chicken broth into the skillet around the chicken to keep it moist during baking.
8. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Get ready for a dish that’s creamy on the inside, perfectly seared on the outside, and bursting with flavor. Serve it over a bed of quinoa or with a side of roasted veggies for a complete meal.

Hearts of Palm Pizza with Arugula

Elevate your pizza night with this game-changing Hearts of Palm Pizza topped with fresh arugula. It’s crispy, creamy, and downright addictive.

Ingredients

• For the crust:
  • 1 pre-made pizza dough (16 oz)
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup marinara sauce
• For the toppings:
  • 1 can hearts of palm, drained and sliced (14 oz)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh arugula
  • 1 tbsp balsamic glaze

Instructions

1. Preheat your oven to 450°F. Place a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle. Brush with olive oil for a crispier crust.
3. Spread marinara sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Layer sliced hearts of palm over the sauce, then sprinkle with mozzarella and Parmesan cheeses.
5. Transfer the pizza to the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and cheese is bubbly.
6. While the pizza bakes, toss arugula with balsamic glaze in a bowl.
7. Remove pizza from the oven and immediately top with the arugula mixture.
8. Let the pizza cool for 2 minutes before slicing to prevent the toppings from sliding off.

Hearty hearts of palm bring a meaty texture without the meat, while the peppery arugula adds a fresh crunch. Serve with extra balsamic glaze on the side for dipping.

Hearts of Palm and Tomato Bruschetta

Kick off your summer snacking with this vibrant Hearts of Palm and Tomato Bruschetta. It’s crunchy, creamy, and bursting with freshness—perfect for those lazy afternoons or impromptu gatherings.

Ingredients

• For the bruschetta:
  • 1 baguette, sliced into 1/2-inch pieces
  • 2 tbsp olive oil
  • 1 garlic clove, minced
• For the topping:
  • 1 cup diced tomatoes
  • 1 cup hearts of palm, drained and chopped
  • 1/4 cup fresh basil, chopped
  • 2 tbsp balsamic glaze
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F.
2. Arrange the baguette slices on a baking sheet. Brush each slice with olive oil and sprinkle with minced garlic.
3. Bake for 10 minutes, or until the edges are golden and crisp. Tip: Keep an eye on them after 8 minutes to prevent burning.
4. While the bread toasts, mix the diced tomatoes, hearts of palm, and basil in a bowl. Season with salt and pepper.
5. Once the bread is ready, let it cool for a minute. Then, spoon the tomato mixture onto each slice. Tip: For extra flavor, drizzle with balsamic glaze before serving.
6. Serve immediately. Tip: If you’re prepping ahead, keep the topping and bread separate until the last minute to maintain crunch.

Hearty and refreshing, this bruschetta pairs beautifully with a crisp white wine or as a starter for a Mediterranean-themed dinner. The hearts of palm add a unique twist, making it a conversation starter at any table.

Hearts of Palm Fritters with Spicy Aioli

Never underestimate the power of a crispy, golden fritter—especially when it’s packed with the subtle sweetness of hearts of palm and paired with a kicky aioli. These fritters are your next party hit or solo snack obsession.

Ingredients

• For the fritters:
  • 1 can (14 oz) hearts of palm, drained and chopped
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg, lightly beaten
  • 1/4 cup water
  • Vegetable oil, for frying
• For the spicy aioli:
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt

Instructions

1. In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper for the fritters.
2. Add the beaten egg and water to the dry ingredients, stirring until just combined. Fold in the chopped hearts of palm.
3. Heat 2 inches of vegetable oil in a deep pan to 375°F over medium heat.
4. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
5. Fry for 2-3 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate.
6. For the aioli, mix mayonnaise, lemon juice, garlic powder, cayenne, and salt in a small bowl until smooth.
7. Serve the fritters hot with the spicy aioli on the side.

Expect a crunch that gives way to a tender, flavorful center, with the aioli adding a creamy, spicy contrast. Try stacking them high on a platter with lemon wedges for a shareable appetizer that disappears fast.

Hearts of Palm and Quinoa Salad

Grab your bowls—this Hearts of Palm and Quinoa Salad is a crunchy, creamy dream. **Toss** it together in minutes, **packed** with protein and zesty flavors that pop.

Ingredients

• For the salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can (14 oz) hearts of palm, drained and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup red onion, thinly sliced
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. **Cook** quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. **Prep** veggies: While quinoa cooks, slice hearts of palm, halve cherry tomatoes, dice cucumber, and thinly slice red onion.
3. **Whisk** dressing: In a small bowl, combine olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk until smooth.
4. **Combine** salad: In a large bowl, mix cooked quinoa, hearts of palm, cherry tomatoes, cucumber, and red onion. Drizzle with dressing and toss to coat.
5. **Chill** for at least 30 minutes before serving to let flavors meld.

Crisp hearts of palm and fluffy quinoa create a texture party, while the tangy-sweet dressing ties it all together. **Serve** on a bed of greens or scoop into lettuce cups for a fun twist.

Hearts of Palm Stir Fry with Vegetables

Whip up a storm in your kitchen with this lightning-fast Hearts of Palm Stir Fry. It’s crunchy, it’s savory, and it’s packed with veggies that’ll make your taste buds dance.

Ingredients

• For the stir fry:
  • 2 cups hearts of palm, sliced into rounds
  • 1 cup bell peppers, thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup carrots, julienned
  • 2 tbsp olive oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp garlic, minced
  • 1 tsp ginger, grated

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add bell peppers, broccoli, and carrots to the skillet. Stir-fry for 3-4 minutes until veggies are crisp-tender.
3. Push veggies to one side of the skillet. Add hearts of palm to the other side. Cook for 2 minutes without stirring to get a slight sear.
4. Mix veggies and hearts of palm together in the skillet. Pour the sauce over the top. Toss to coat everything evenly.
5. Cook for another 2 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients.
6. Remove from heat and serve immediately for the best texture.

This stir fry boasts a perfect crunch with a sweet and savory glaze that clings to every bite. Try serving it over a bed of quinoa for an extra protein punch.

Hearts of Palm and Cheese Empanadas

Transform your snack game with these crispy, creamy Hearts of Palm and Cheese Empanadas. They’re the perfect blend of tangy and savory, wrapped in a golden, flaky crust.

Ingredients

• For the filling:
  • 1 can (14 oz) hearts of palm, drained and finely chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cream cheese, softened
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
• For the dough:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a bowl, mix hearts of palm, mozzarella, cream cheese, olive oil, garlic powder, and salt until well combined. Set aside.
2. For the dough, whisk flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Divide dough into 12 equal pieces. Roll each into a 5-inch circle.
5. Place 1 tbsp filling in the center of each circle. Fold dough over filling, pressing edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
6. Heat oil in a deep fryer or large pot to 350°F. Fry empanadas in batches until golden brown, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
7. Drain on paper towels.

Just out of the fryer, these empanadas boast a crispy exterior with a gooey, flavorful center. Serve them with a side of spicy aioli for an extra kick.

Conclusion

Filled with a variety of mouthwatering options, our roundup of 17 Delicious Hearts of Palm Recipes offers something for every home cook looking to spice up their meals. We hope you’re inspired to try these creative dishes and would love to hear which ones become your favorites. Don’t forget to share your culinary adventures with us in the comments and pin your top picks on Pinterest!