a plant based spin on a classic and traditional calamari recipe that is sure not to disappoint! Our vegan calamari is crispy, light and absolutely delicious. You will never know it didn't come straight out of the sea!
Ingredients
Batter
1½ cups tempura batter
1-2 cups ice cold water
3 seaweed nori sheets, finely ground
½ tsp kosher salt
½ tsp black pepper
Calamari
2 cans hearts of palm, drained
1½ cups all purpose flour
1 TBS Old Bay seasoning, plus more
1 TBS Slap Ya Mama seasoning
Lemon wedges for serving
salt and pepper to taste
Cocktail Sauce
¼ cup ketchup
2 tsp extra hot horseradish
½ lemon, squeezed
½ tsp pepper
Salt to taste
Instructions
Batter
In a large mixing bowl add tempura mix
Slowly stir in ice cold water until batter is thick and creamy...like pancake batter
Stir in ground seaweed, salt and pepper. Set aside.
Calamari
Cut each heart of palm in half
Using your pinky or a straw, push out the soft center of the hearts of palm, leaving only a hollow barrel
Slice each barrel into 1 inch thick rings
In a large ziploc bag, add flour and the rest of the seasonings.
Close bag and shake it to ensure the flour and seasonings have been mixed together.
Working in batches, add calamari rings to batter first, then ziploc bag
Toss ziploc bag gently until all rings are fully coated
In a frying pan on medium high heat, add coated rings to the oil
Cook until golden brown and crispy, about 2-3 minutes (you don't want to overcook your rings!!!)
With a slotted spoo, remove rings from oil and transfer onto a paper towel lined plate
Serve with cocktail sauce and enjoy!!!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-calamari/