Name: Pacaya Calamari “Palmamari”
Yield: Makes 4 appetizer servings
Cuisine: American
Ingredients: Approximately ½-gallon safflower or sunflower oil to fry; Cashew Dill Cream for serving; ¼ teaspoon flaxseed oil; Cocktail sauce for serving; ¾ cup fine flour (rice flour or cake flour), or more as needed; ½ teaspoon tamari or Soy-Less Sauce; 16 ounces pacaya blossoms; 1 cup gluten-free panko bread crumbs; 1 tablespoon powdered seaweed (I like to blend equal parts dulse, nori, and wakame); 1 teaspoon baking powder; ¼ cup Onion Broth; ⅛ teaspoon kala namak (Indian black salt); ½ teaspoon sugar; ¼ teaspoon blackstrap molasses; 1 teaspoon salt; ¼ cup cornstarch

Preparation info

Makes
4
appetizer servings

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

The delightful texture and clustered form of pacaya makes it a natural choice for plant-based calamari. The flowers of this South American palm, which is also known as the date palm, have a neutral but slightly tangy flavor that picks up the marinade easily, and the crisp batter fry makes them a fun snack or appetizer for any game night or Italian meal. Serve with cocktail sauce and Cashew Dill Cream for a flavorful bite. Look for fresh pacaya in Latin or