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5 from 4 votes

Vegan Fried Calamari with Cocktail Sauce

Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterran
Keyword: Calamari, Cocktail Sauce, fried Calamari
Servings: 2
Author: Carlo Cao



  • 50 g chickpea flour (1 ¾ oz)
  • 50 g all-purpose flour (1 ¾ oz)
  • ½ sheet nori chopped
  • 200 ml sparkling water (⅘ cup)
  • 1 tsp salt
  • 4 side mushrooms
  • 1 l peanut oil for frying ((4 cups))

Cocktail Sauce:

  • 3 tbsp vegan mayonnaise
  • 3 tbsp ketchup


  • For the sauce, mix mayonnaise and ketchup in a bowl. Then cover and set aside.
  • For the tempura batter, in a bowl, mix chickpea flour, all-purpose flour, nori, salt and water until smooth and thick. Cover and let rest in the refrigerator.
  • In the meantime, cut the mushroom stems into 5 mm thick rounds.
  • using a piping nozzle or an apple corer, remove the center of the rounds. (We will deep fry these parts as well).
  • Put oil in a saucepan and heat over high heat. When the oil is hot, dip the mushrooms in the batter and deep fry them for 2-3 minutes on both sides until golden.
  • Place the vegan calamari on a plate lined with paper towel, adjust salt and pepper and enjoy hot with the cocktail sauce.