fried calamari
Fried calamari, classic Mediterranean delight, brings golden crispiness and lightness for a guilt-free snack or appetizer. Try my favorite twist!
Ingredients
Method
- Pat dry the cleaned squid rings and tentacles thoroughly using paper towels.
- In a large bowl, mix chickpea flour, cornstarch, sea salt, black pepper, paprika, and lemon zest until evenly combined.
- Toss the squid pieces in the flour mixture, making sure each piece is well coated. Shake off any excess flour.
- Heat olive oil in a deep pan over medium-high heat (170°C/340°F). Use enough oil so calamari can float and fry evenly.
- Fry the calamari in small batches for 2-3 minutes until golden and crispy. Do not overcrowd the pan.
- Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt while hot.
- Serve immediately garnished with lemon wedges and fresh herbs if desired. Enjoy!
Notes
Fried calamari stands out as a beloved Mediterranean favorite, perfect for sharing and impressing guests with its crisp golden coating and tender squid inside. Its versatility makes it a star at casual gatherings, summer lunches, or as a sophisticated appetizer at dinner parties.
To achieve restaurant-quality fried calamari at home, always dry the squid thoroughly before dredging. Excess moisture causes the coating to fall off and oil to splatter. If you don't have chickpea flour, regular all-purpose flour or rice flour creates a similarly crisp texture, and adding a spoonful of cornstarch lightens the crust.
For extra flavor, infuse your oil with a crushed garlic clove or a sprig of rosemary before frying. Keep the oil hot (around 340°F/170°C) and fry in small batches to avoid soggy calamari. Overcrowding the pan drops the temperature, resulting in greasy rings.
Want a gluten-free version? Stick to chickpea flour and cornstarch only. To add a twist, sprinkle freshly chopped parsley and a pinch of chili flakes right after frying for an herby, spicy lift.
Calamari pairs beautifully with homemade garlic aioli, classic marinara, or simply a squeeze of lemon. Serve alongside a crisp salad, roasted potatoes, or as part of an antipasti spread including olives and marinated vegetables. Leftovers (if any!) can be quickly reheated in a hot oven to revive their crispness.
With a few practical touches, you’ll turn this simple dish into a memorable treat every time.
