Vegan Calamari with Lemon Mayo Aioli
Ingredients
Aioli
- 1/2 cup vegan mayo
- 2 tsp lemon juice
- zest of 1/2 lemon
- 1 tsp Dijon mustard
Calamari
- 14 oz jar of Hearts of Palm in Brine (8 oz when drained. Look for “sustainably harvested” on label )
- 1 cup non dairy milk (I used oat/full fat)
- 2 tsp lemon
- 2 tsp sriracha
- 3/4 cup corn starch
- 1/4 cup cornmeal
- 2 tsp Old Bay Seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- oil with high smoke point (I used avocado oil)
Preparation
In a small bowl whisk together aioli ingredients, season to taste. Place in fridge.
In a large bowl whisk together milk, lemon, and sriracha; let sit 3-5 minutes to thicken.
Cut hearts into 1/4 inch circular slices, gently pop out center of slices to form rings. Dry thoroughly. Then place calamari in milk to marinate while you set up breading stations and heat up oil.
Combine cornstarch, cornmeal, old bay seasoning, salt and pepper, then divide between two bowls.
To bread calamari, take rings out of liquid and toss into first breading bowl, making sure all areas are coated. Dip with a slotted spoon back to the milk mix. Then bread a second time into second bowl. Place on a tray and gently separate if any are clumped together.
Heat 1/2 inch oil on medium/high in Dutch oven or cast iron pan for 5 minutes (heat till 400 F).
Fry calamari in batches being careful not to crowd. Fry till golden. Serve with aioli and enjoy!
