These coconut calamari strips are super refreshing and a great source of fiber! A perfect meal for the warmer months (or any month you’d like to enjoy some deep-fried goodness)!
Cook Time
10 minutes
Total Time
35 minutes
Yield
4 servings
Ingredients
⅓ cup caper juice (80 mL)
1 teaspoon lemon zest
2 tablespoons lemon juice, plus more to taste
2 tablespoons olive oil
2 cloves garlic, crushed
3 young thai coconuts, meat removed
1 ½ cups canola oil (360 mL), for frying
1 cup all purpose flour (125 g)
6 tablespoons semolina flour
1 ½ teaspoons kosher salt, plus more to taste
1 cup non-dairy milk (240 mL), of choice
1 tablespoon apple cider vinegar
½ cup fresh parsley (20 g), chopped
1 lemon, cut into wedges
How to Make It
1. Step
Make the marinade: In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.
2. Step
Cut the coconut into ½-inch (1 ¼ cm) wide strips and add to the marinade. Cover and refrigerate for 2–4 hours.
3. Step
Heat 1 inch (2 ½ cm) of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375°F (190°C). Set a wire rack inside a baking sheet or line with paper towels and set nearby.
4. Step
In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.
5. Step
In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.
6. Step
Working in batches, remove the coconut meat from the marinade and transfer to the non-dairy milk mixture. Allow any excess liquid to drip off, then transfer to the flour mixture, tossing to coat.
7. Step
Working in batches to avoid overcrowding the pan, fry the battered coconut meat for about 2 minutes, until golden brown. Transfer to the wire rack to drain and immediately season with salt and lemon juice.
8. Step
Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.
