Recipes / Crispy vegan calamari
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THE pazapah RECIPE NOTEBOOK MADE FOR SHARING
Crispy vegan calamari
Crisp aubergine rings with a little seaweed and lemon.
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Ingredients
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0 of 6 ingredients ticked
Step 1
Wash and peel the aubergines, then cut into rounds.
Step 2
Use a bottle cap to cut out the centre of each round, making rings.
Step 3
Bring a large saucepan of water to the boil. Add the soy sauce, a pinch of salt, the seaweed and lemon juice.
Step 4
Add the aubergine rings, cover and cook for 10 minutes.
Step 5
Meanwhile, mix the flour, a pinch of salt and the plant-based milk in a shallow bowl.
Step 6
Put the breadcrumbs in another bowl.
Step 7
Drain the aubergine rings and place on a board.
Step 8
Get ready to coat the rings.
Step 9
Dip them in the flour and milk mixture.
Step 10
Then coat in breadcrumbs.
Step 11
Heat the frying oil in a large frying pan.
Step 12
Fry the aubergine rings for 5 minutes on each side.
Step 13
Lift out and drain on kitchen paper.
Time to share!
Based on the listed ingredients; possible traces are not included. Check product labels. The absence of an icon does not mean a recipe is allergen-free.
The original recipe
Use plant-based milk and soy sauce for this aubergine version.
