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)
- 1 cup non dairy milk
- 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
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 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