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
- To make the aioli, mix together all the ingredients in a small bowl. Set aside.
- 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.
- 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.
- 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.