VEGAN ‘FRIED’ CALAMARI
1 C cashews soaked for 24 hours
2 C water (for soaking cashews)
Blend until a creamy batter forms then add in 1 sheet of toasted nori, 1/2 tsp salt, black pepper to taste, 1-2 tsp Korean Chile flakes then blend again.
1C of millet flour
1 C polenta
1 Tbs old bay
Black pepper to taste
1 tsp Korean Chile flakes
Blend in a blender until a fine flour forms.
- Get 2 14 oz can of (Whole) hearts of palm cut them into pieces and remove the center. Add them to the batter and prepare the breading
- Pour the batter soaked hearts of palm through a colander. Do this over a bowl to catch the excess liquid. Let the liquid drain so they are very lightly coated and not chunky.
- Bread them with your hands, place on an oiled baking sheet or silpat mat. Continue until baking sheet is full.
- Drizzle olive oil over top and place in the oven at 425 F. Maybe 6-10 minutes. I just watched them to be honest. Serve with cocktail sauce and fresh lemon!