Heart of palm calamari with garlic aioli recipe

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This recipe has appeared elsewhere within other much longer recipes as an optional addition. Hardly fair for a recipe that makes an impressive appetizer or sharing plate! You can flavour the batter with whatever spicing you like.

  • Yield: 3 to 4 Servings


For the Calamari Rings
  • 7 oz (200 g) heart of palm ‘rings’
  • 1 tablespoon rice flour
  • 1 tablespoon potato flour
  • 1 tablespoon plain/all-purpose flour
  • ½ teaspoon sea salt
  • 2 tablespoons Korean pepper flakes or powder
  • 1 cup (150–250 ml) plus 1 tablespoon sparkling water
  • 1¼–scant 1¾ cups (300–400 ml) vegetable oil, for deep frying, such as sunflower or rapeseed oil
For the Aioli
  • 6 tablespoons vegan mayonnaise
  • ½ tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground white pepper
How to Make It
  1. To make the aioli, mix together all the ingredients in a small bowl. Set aside.
  2. To make the ‘calamari’ rings, rinse the heart of palm stems and drain on paper towels. Slice into 2.5-cm/1-inch rounds. Carefully push out the centre of each ring with your fingertip. Repeat with the other rounds.
  3. Mix the rice, potato and plain/all-purpose flour together in a small bowl, add the salt and Korean pepper powder. Add 150 ml/⅔ cup of the sparkling water and mix well to form a runny batter that should coat the back of a spoon. Add more sparkling water, if needed.
  4. Heat the oil for frying in a small frying pan/skillet until approximately 190˚C/375˚F. Check the oil temperature with a small drop of batter, it should sizzle but not burn. Dip the rings into the batter to coat and then carefully drop into the hot oil, frying in batches of 6 or 7 for 2–3 minutes until the batter is golden and crispy. Drain on paper towels. Serve immediately with lemon wedges and the aioli dip.

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