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 and place in fridge.
In a large bowl whisk together milk, lemon, and sriracha and let sit for 3-5 minutes to thicken.
Cut hearts of palm into 1/4 inch circular slices, gently pop out the center to form rings, dry thoroughly, then place the calamari in milk to marinate while setting up breading stations and heating 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 back to the milk mix with a slotted spoon, 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 a Dutch oven or cast iron pan for 5 minutes or until it reaches 400°F.
Fry calamari in batches without crowding, fry until golden, and serve with aioli.
