Crispy Calamari Rings
Elevate your appetizer game with these irresistibly **Crispy Calamari Rings**—a seafood lover's dream! Perfectly tender squid rings are coated in a light and airy batter made with all-purpose flour, cornstarch, and a touch of baking powder for maximum crunch. Seasoned with paprika, garlic powder, and black pepper, this recipe delivers the ideal balance of flavor with every bite. Deep-fried to golden perfection, these calamari rings are quick and easy to prepare, taking only 35 minutes from start to finish. Pair them with fresh parsley, zesty lemon slices, and your favorite dipping sauce, such as marinara or aioli, for a restaurant-quality dish at home. Whether you're hosting guests or indulging in a casual snack, these crispy calamari rings are guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 500 grams Calamari (squid rings)
- 150 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 large Egg
- 250 ml Cold club soda
- 500 ml Vegetable oil
- 1 whole Lemon slices
- 1 tablespoon Fresh parsley
Instructions
Rinse the calamari rings thoroughly under cold running water. Pat dry using paper towels to remove excess moisture.
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder.
In a separate bowl, beat the egg and then add the cold club soda, stirring gently to combine.
Slowly pour the wet mixture into the dry ingredients, stirring until smooth to form a batter. Be careful not to overmix.
Heat the vegetable oil in a large deep frying pan or a heavy pot to 180°C (350°F). Use a thermometer for precise temperature control.
Dip the calamari rings into the batter, allowing the excess to drip off, then carefully place them into the hot oil.
Fry the calamari in batches to avoid overcrowding the pan, cooking for 3-4 minutes until golden brown and crispy. Turn occasionally using tongs or a slotted spoon for even cooking.
Remove the cooked calamari rings and drain them on a paper towel-lined plate to remove excess oil.
Garnish the calamari with fresh parsley and serve immediately with lemon slices on the side for squeezing over.
Serve with your favorite dipping sauce, such as marinara or aioli, if desired.
Nutrition Facts
Calories |
5539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 492.7 g | 632% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 286.0 g | ||
| Cholesterol | 1514 mg | 505% | |
| Sodium | 4513 mg | 196% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 2.1 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 195 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
