Crispy vegan calamari with tartar sauce
This plant-based calamari recipe is full of flavor and served with a homemade tartar sauce. This entire recipe is vegan and can be made in 20 minutes.
Equipment
- Frying pan
- 3 mixing bowls
Ingredients
Vegan calamari
- 410 GRAMS Can of palm hearts (220g drained)
- 3 TBSP Cornstarch
- ½ CUP All purpose flour
- 1 TSP Garlic powder
- ½ TSP Nori flakes (Seaweed) extra for topping
- ½ TSP Adobo Check notes
- 3 TBSP Water
- ⅓ CUP Oil for frying
Tartar sauce
- 100 GRAMS Vegan mayonnaise
- 1 TBSP Chopped capers
- ½ TBSP Chopped pickles
- 1 TSP Lemon Juice
- 1 TSP Chopped dill
Instructions
- Start with the tartar sauce to let the flavors fully combine.
Tartar sauce
- Mix the mayonnaise, capers, pickles, lemon juice, and dill together until fully combined. No salt needed.
Vegan calamari
- Rinse the palm hearts and cut them into 1-2cm rounds. Then carefully push out the middles. You'll be left with rounds that look very similar to calamari rings. Set aside.
- In a bowl mix the flour, garlic powder, adobo, and a pinch of salt. Set aside.
- In another bowl, mix the cornstarch, water, and nori flakes. Set aside. Cornstarch may settle to the bottom after some time, Just mix to avoid this.
- Heat the oil in the frying pan to medium-high heat. Test the oil by sprinkling some flour into the oil to check if it's ready.
- Add the "calamari rings" to the cornstarch mixture, then to the flour mixture. Then add to the frying pan. Check notes.
- Fry until crispy. About 1-2 minutes per side. Remove from the oil and place on a napkin to remove any excess oil.
- Sprinkle with nori flakes and a pinch of salt. Serve with tartar sauce...AND DONE!!!
Notes
Notes
- Homemade adobo recipe
- Dip the "calamari rings" into the cornstarch mixture, then the flour mixture, then straight to the oil. If you need to fry in two batches, coat as you go. DO NOT coat then let sit aside. They will not be crispy if left with the coating on for too long before frying.
- Remember there is no meat in this recipe. We are frying just until the "calamari rings" are crispy. Do not cook for more than 4 minutes.