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fried calamari
Fried calamari: discover this light, non-greasy version that keeps all the flavor. Perfect for sharing moments without guilt.
Ingredients
Method
- Clean and slice the calamari into rings, ensuring all parts are thoroughly rinsed and patted dry before cooking.
- In a bowl, mix the whole wheat flour, cornstarch, smoked paprika, salt, and pepper until well combined.
- Toss the calamari rings in the flour mixture, coating them completely. Shake off any excess flour.
- Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers, but does not smoke.
- Fry the calamari in batches (do not overcrowd the pan). Cook for about 1-2 minutes per batch, turning occasionally, until golden and crispy.
- Remove with a slotted spoon and drain on paper towels to absorb excess oil.
- Serve immediately with fresh lemon wedges for squeezing over the calamari.
Notes
Fried calamari is a classic appetizer beloved worldwide, offering both versatility and irresistible flavor. It’s a standout dish whether you’re hosting a laid-back gathering, pairing with a glass of crisp white wine, or simply looking for a satisfying snack that brings a taste of the Mediterranean to your table.
Tips for Crispy, Light Calamari
- Dry your calamari thoroughly before coating—excess moisture can make the crust soggy. Pat each ring dry with paper towels for best results.
- For an extra crisp texture, mix equal parts flour and cornstarch. The cornstarch creates a wonderfully crunchy exterior that doesn’t get greasy.
- Do not overcrowd the pan when frying. Cook in batches to maintain the oil temperature, ensuring even browning and the perfect crunch.
- If you want a gluten-free version, swap whole wheat flour for rice flour or simply increase the amount of cornstarch.
Refining Flavor and Technique
- Season your flour mixture generously. Smoked paprika adds depth, but you can try cayenne for heat, or dried herbs for a Mediterranean touch.
- Use high-quality olive oil for frying to impart a subtle, fruity flavor. If you prefer, sunflower oil also works and has a neutral taste.
- Fry calamari for no more than 2 minutes—overcooking leads to chewy rings, while short frying keeps them tender and juicy inside.
Serving Suggestions and Variations
- Serve immediately with lemon wedges to brighten the dish. A sprinkle of flaky sea salt right out of the oil enhances the flavor.
- Pair with homemade aioli, spicy marinara sauce, or tzatziki for a fresh contrast and added creaminess.
- For a light meal, add the fried calamari to a fresh salad of arugula, cherry tomatoes, and olives. It also complements grilled vegetables, antipasti, or a simple risotto.
- If you seek variety, try adding a handful of sliced zucchini or onion rings to the batter—they fry quickly and go perfectly with calamari.
