Coconut Calamari Salad Recipes

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COCONUT CALAMARI RECIPE BY TASTY



Coconut Calamari Recipe by Tasty image

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)!

Provided by Merle O'Neal

Categories     Appetizers

Time 35m

Yield 4 servings

Number Of Ingredients 14

⅓ cup caper juice
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, for frying
1 cup all purpose flour
6 tablespoons semolina flour
1 ½ teaspoons kosher salt, plus more to taste
1 cup non-dairy milk, of choice
1 tablespoon apple cider vinegar
½ cup fresh parsley, chopped
1 lemon, cut into wedges

Steps:

  • Make the marinade: In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.
  • Cut the coconut into ½-inch (1 ¼ cm) wide strips and add to the marinade. Cover and refrigerate for 2-4 hours.
  • 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.
  • In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.
  • In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.
  • 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.
  • 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.
  • Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.
  • Enjoy!

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