Oh my gosh -- these little beauties are absolutely addicting! I made a few additions to the original recipe by adding Panko Bread crumbs to the flour, a bit of Turmeric for color and a 1/4 sheet of Nori, ground in a spice grinder. I have an extra jar of heart of palm on hand so I'll be making these again soon -- like today.
Heart of Palm
Calamari
1/2 cup
all-purpose flour **I also mixed in Panko Bread Crumbs
1/4 cup
cornstarch
1/2 teaspoon
salt (plus more for garnish)
1/2 teaspoon
garlic powder
*** I
added a few sprinkles of turmeric for color
*** I
ground up 1/4 sheet nori in spice grinder and added to flour
*** pepper
oil
for frying
1 jar
or can of heart of palm, drained, cut into 1” pieces, rings separated
garnish
with lemon, parsley
used
garlic aioli for dipping
In a medium bowl, mix together the flour, cornstarch, salt,
seasoning and ground nori sheet – if using.
Cover the bottom of a skillet with about 1/4” of oil and put
over medium heat. When oil is hot,
take a handful of heart of palm rings (which should still be wet from the draining
– if not, just dip in a bit of vegan milk). Dredge the rings in the flour mixture, shaking off the excess,
and carefully drop them into the hot oil.
Repeat with the remaining heart of palm. You may need to do this in batches so your pan isn’t too
crowded. Fry turning the pieces
until they are lightly golden all over.
Drain on paper towel.
Sprinkle with salt and add a bit of lemon before serving.
Vegan Garlic Aioli
2 garlic cloves pressed (could get away with just one)
1/4 teaspoon
or more kosher salt
1/2 cup
vegan mayo
2 tablespoons
olive oil
1 tablespoon
fresh lemon juice
Mash garlic and 1/4 teaspoon salt in a small bowl until
paste forms. Whisk in vegan mayo,
olive oil, and lemon juice. Season
to taste with salt and pepper. Can be made day ahead. Cover and chill.
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