Ingredients
⅓cupcaper juice
1tsplemon zest
2tbsplemon juice,plus more to taste
2tbspolive oil
2clovesgarlic,crushed
3young Thai coconuts,meat removed
1½cupscanola oil,for frying
1cupall-purpose flour
6tbspsemolina flour
1½tspkosher salt,plus more to taste
1cupnon-dairy milk,any milk of choice
1tbspapple cider vinegar
½cupfresh parsley,chopped, to garnish
1lemon,cut into wedges, to garnish
Preparation
In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.
Cut the coconut into ½-inch wide strips and add to the marinade.
Cover and refrigerate for 2 to 4 hours.
Heat 1-inch of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375 degrees F.
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.
