Vegan Calamari with Lemon 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)
- 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, and place in fridge.
In a large bowl whisk together milk, lemon, and sriracha; let sit for 3-5 minutes to thicken.
Cut hearts into 1/4 inch circular slices, gently pop out center to form rings, dry thoroughly, then place in milk mixture to marinate while setting up breading stations and heating oil.
Combine cornstarch, cornmeal, old bay seasoning, salt, and pepper, then divide between two bowls.
To bread calamari, remove rings from liquid and toss into first breading bowl, ensuring all areas are coated. Dip back into milk mix with a slotted spoon, then bread a second time in the second bowl. Place on a tray and separate if clumped.
Heat 1/2 inch of oil in a Dutch oven or cast iron pan over medium-high heat for 5 minutes or until 400°F.
Fry calamari in batches without crowding until golden, then serve with aioli and enjoy.
