Scramblit-battered Calamari. NOM.
- ½ cup of Gluten Free Flour
(regular flour can be used as well)
- ½ cup of Cold Water
- ¼ cup of Spero Scramblit
- ½ tsp on Salt
- ½ tsp of Garlic Powder
- ½ - 1 cup of Oil
- 1 can of Palm of Hearts
- 2 Lemon Wedges
- ½ cup plantbased mayo
- 1 tablespoon minced onion
- 2 tablespoons lemon juice
- Salt and pepper to taste
Or, to give your tastebudes a wild ride:
The Spero Smoked Paprika Chevre aioloi, found here: https://www.sperofoods.co/post/buffalo-wings
In a mixing bowl, add flour, salt, and garlic powder. Stir until all ingredients are well mixed.
Add Spero Scramblit and mix using a whisk.
Slowly add water in small amounts as batter should not get too runny. The batter should be runny enough to drip off spoon but firm enough to stick to palm of heart pieces.
Open can of Palm of Hearts and drain. Take the sticks and cut the roll into about 1 inch pieces. Gently push out the center piece of the roll to create the classic calamari look.
Prepare a plate with paper towels to blot calamari after frying.
Preheat pan with oil at medium to high heat. Batter palm of heart pieces and transfer into oil to fry. Fry each side until golden, then flip (this is about 2 minutes per side).
Slice lemon to drizzle over finished calamari while eating. Pair with tartar sauce of choice.