Gluten-Free Crunchy Squid Balls
Dive into the irresistible world of crispy seafood delights with these *Gluten-Free Crunchy Squid Balls*! Perfectly seasoned with garlic, ginger, and fresh herbs like parsley and spring onions, these bite-sized treasures boast a tender interior wrapped in a golden, crunchy coating of gluten-free breadcrumbs. Whether you're avoiding gluten or simply seeking a unique appetizer, these squid balls deliver a flavorful, satisfying crunch in every bite. Quick to prepare and fry, they make a fantastic addition to any gathering or a standout snack for seafood lovers. Serve them hot, paired with zesty lemon wedges for a burst of brightness that elevates every mouthful. Simple, gluten-free, and utterly delicious!
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Recipe Information
Ingredients
- 500 grams squid, cleaned and cut into chunks
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 cup gluten-free flour
- 1 cup gluten-free bread crumbs
- 1 egg, beaten
- 2 spring onions, thinly sliced
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 500 milliliters vegetable oil, for frying
- 4 lemon wedges, for serving
Instructions
Rinse the squid thoroughly under cold water and pat dry with paper towels.
In a food processor, combine the squid chunks, minced garlic, grated ginger, spring onions, parsley, salt, and pepper. Pulse until the mixture forms a coarse paste.
Transfer the squid mixture to a bowl. Using your hands, shape the mixture into small balls, about the size of a golf ball.
Place the gluten-free flour, beaten egg, and gluten-free bread crumbs in separate shallow bowls.
Roll each squid ball first in the flour, then dip into the beaten egg, and finally coat with the bread crumbs. Ensure an even coating for maximum crunchiness.
Heat the vegetable oil in a large deep saucepan over medium-high heat until it reaches about 180°C (350°F).
Carefully lower the squid balls into the hot oil using a slotted spoon, frying in batches to avoid overcrowding, until golden brown and cooked through, about 3-4 minutes per batch.
Remove the squid balls from the oil and drain on paper towels to remove excess oil.
Serve hot, garnished with lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
6328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.1 g | 674% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 305.8 g | 111% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 15.4 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2166 mg | 46% | |
*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.
