Teresa's Recipes
Calamari Fritti
Indulge in the crispy delight of Calamari Fritti, a quintessential Italian appetizer that transports you straight to the coastal shores of the Mediterranean. These tender rings of squid are coated in a seasoned flour and cornmeal mixture, then deep-fried to golden perfection. Served with a side of zesty marinara sauce and fresh lemon wedges, this dish is not just a treat for the taste buds, but a celebration of Italian culinary heritage. Perfect for sharing with friends or enjoying as a main course, Calamari Fritti is sure to impress at any gathering.
Ingredients
- 1 pound, cleaned and sliced into rings Calamari
- 1 cup All-purpose flour
- 1/2 cup Cornmeal
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- for frying (approximately 4 cups) Vegetable oil
- 1 cup, for dipping Marinara sauce
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 20g
- Carbs: 30g
- Protein: 15g
- Sodium: 500mg
- Sugar: 2g
Instructions
- In a shallow bowl, combine the all-purpose flour, cornmeal, salt, black pepper, paprika, and garlic powder. Mix well to ensure an even distribution of seasonings.
- Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C). Use a thermometer to maintain the temperature for the perfect fry.
- Dip the calamari rings into the flour mixture, making sure they are evenly coated. Shake off any excess flour.
- Carefully drop the coated calamari into the hot oil, in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- Using a slotted spoon, transfer the fried calamari to a paper towel-lined plate to drain any excess oil.
- Serve the calamari fritti hot with lemon wedges and a side of marinara sauce for dipping.
Tips
- For extra flavor, consider marinating the calamari in lemon juice and garlic for 30 minutes before coating.
- If you prefer a crunchier texture, double-dip the calamari by first coating in flour, then in a beaten egg, and finally in the flour mixture again.