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)!
for 4 servings
- 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
- 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.
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