Crispy hearts of palm rings with tomato dipping sauce

Soak the kombu in the water for a few hours or overnight; remove and save the kombu.

Wet mix: whisk the flour, salt and kombu water to combine.

Dry mix: mix the flour, salt, garlic powder, onion powder and cayenne.

Drain the hearts of palm; slice into pieces about 2 inches long and press out the centre cores to make rings.

With a fork, coat the pieces in the wet mix, then in the dry mix, working in small batches; set aside.

Variation: cook in an air fryer or the oven at about 400 instead, sprayed with oil, making sure the flour inside the rings is oiled so it cooks.

Heat the avocado oil in a frying pan over medium heat for a few minutes, until bubbles move around a bamboo chopstick dipped in it.

Fry in batches 3 to 5 minutes, flip and fry the other side 3 to 5 minutes more.

Drain on a plate lined with paper towel; repeat with the rest, in small batches so they do not stick or overcrowd.

Strain the oil once completely cool to reuse it at least once more.

Dipping sauce: mix the strained tomatoes and Tabasco.

Line a serving bowl with parchment paper, plate the rings, top with chopped dill and parsley and serve with lemon wedges.