Ingredients:

3 cans hearts of palm, drained and cut into 1/4-1/2in slices

8oz gluten free Panko

3/4 tablespoons dried garlic

1 + 1/2 tablespoons dried oregano

1 + 1/2 teaspoons black pepper

1 + 1/2 teaspoons salt

1 + 1/2 cups Bob’s 1 to 1 gluten free baking flour

1/2 teaspoon sea salt

1/2 teaspoon black pepper

5 eggs

2 tablespoons cream or milk

Vegetable oil

Instructions:

1. Whisk the eggs and milk together in a shallow bowl and set aside

2. In another tray or bowl combine gluten free flour, salt, and pepper. And in a third bowl combine panko, dried herbs, and remaining salt, and pepper.

3. Proceed to dredge each slice in flour – shaking off the excess, followed by dipping them in the egg, and finally, coat in the seasoned panko by gently pressing the crumbs into the hearts of palm.

4. Heat 1 inch of vegetable oil over medium-high heat in a Dutch oven, or large skillet with high sides.

5. Fry the calamari in batches for about 1-2 minutes on each side until they achieve an even golden-brown color on both sides. Transfer to a paper towel and sprinkle with sea salt. Serve immediately.