0 Start by draining and rinsing the canned hearts of palm. Slice the hearts of palm widthwise into 1/2-inch discs. Gently press out the soft center of each disc to create those classic 'calamari' rings.
1 In one bowl, combine your choice of plant-based milk and lemon juice to create your vegan buttermilk. Allow it to sit for 5 minutes.
2 In a second bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and nori flakes.
3 Dip each palm ring into the vegan buttermilk, shake off any excess and then dredge in the flour mixture. Toss until fully coated and then place on a paper towel lined plate. Repeat until all of calamari rings are coated.
Cook one of the following three ways:
Air Fry
8 Preheat your air fryer to 400 degrees F (205 degrees C). Place some of the coated calamari in a single layer in either your air fryer basket on air fryer tray. Make sure there's space between each ring and none are on top of each other to ensure for ample air flow.
9 Generously spray each ring with cooking spray, otherwise they will not crispy and may taste powdery/floury. Air fry for 10 minutes, or until crispy and golden. Repeat until all the calamari is cooked.
Bake in the Oven
12 Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
13 Spread the coated calamari in a single layer across the prepared baking sheet. Generously spray with cooking spray and bake for 10-15 minutes, or until golden brown, flipping half through.
Deep Fry (the most crispy results!)
16 Fill a small pot or straight-sided saucepan with 2-4 inches of vegetable oil (or any frying oil you prefer) and heat the oil to 350 degrees F (175 degrees C). Drop in one calamari ring or some of the flour mixture. If the oil bubbles and forms around it/brings the calamari or flour mix to float, the oil is ready.
17 Working in batches, add calamari to the oil and deep fry for 4 to 5 minutes total until golden and crispy, flipping them over half way through.
18 Remove the fried calamari from the oil using a slotted spoon and place onto a plate lined with a paper towel so excess oil is absorbed. Repeat until all of the calamari is fried.
Serve
21 Garnish with fresh parsley. Serve alongside homemade garlic aioli and lemon wedges.
