Ingredients:  

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2 X 9 oz (255 g) pkgs konnyaku yam cakes (also called konjac or konjaku)

1/4 cup all purpose flour

1/4 cup canola oil

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Wet batter:

1/4 cup flax meal

1 cup water

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Dry batter:

1 cup panko bread crumbs

1 tsp sea salt

1/2 tsp black pepper or lemon-pepper seasoning

Pinch chili flakes (optional)

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For serving:

Wedge of lemon

Finely chopped parsley

Vegan aioli (see below), vegan tzatziki,  or any other favourite dipping sauce!

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Vegan chipotle aioli

1/2 cup Vegenaise (I am a big fan of the Roasted Garlic Vegenaise, myself!)

1/4 tsp chipotle powder

1/4 tsp cumin

1/4 tsp garlic powder (if using regular Vegenaise; omit if using roasted garlic)

1/4 tsp black pepper

1/4 tsp maple syrup

1 tsp lemon juice

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Prepare the chipotle aioli:

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1) If making the chipotle aioli (you really should), whisk together all ailoi ingredients in a small bowl. Cover and chill until ready to serve.

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Prepare the konnyaku:

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2) This has a powerfully fishy smell! To tone it down, bring a small pot of water to boil and then boil konnyaku cakes for 5 minutes. Drain and rinse.

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3) Cut each rectangle of konnyaku "hamburger bun" style. Then, cut into ~1/2 inch thick strips. 

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Prepare the batters:

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4) In a medium bowl, whisk all ingredients for the wet batter until smooth. Allow to set for about 5 minutes (it will thicken).

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5) In a separate medium bowl, mix together dry ingredients. Enjoy as is, or dress up with your favourite seasonings!

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Batter your konnyaku calamari strips:

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6) Dredge konnyaku strips in flour. Then, transfer to the wet batter and mix well to coat. Allow excess to run off and then roll in dry batter until thoroughly coated.

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Fry 'em up:

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7) Heat oil in a pan over medium-high heat. Once shimmering, add battered strips and cook on all sides until golden and crispy. Transfer to paper towel-lined plate.

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8) Serve with lemon wedge and your favourite dipping sauce!

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