Keto Crispy Deep-Fried Squid
Dive into seafood heaven with this irresistible Keto Crispy Deep-Fried Squid recipe, crafted for those embracing low-carb lifestyles without sacrificing flavor. Ultra-crunchy and golden on the outside yet tender on the inside, these squid rings are coated in a deliciously seasoned mix of almond flour and crushed pork rinds, ensuring keto-friendly goodness in every bite. The quick frying process locks in bold garlic, paprika, and black pepper notes while delivering a satisfying crunch. Served with vibrant lemon wedges and a sprinkle of fresh parsley, this dish is perfect as a crowd-pleasing appetizer or savory snack. Ready in just 30 minutes, these squid rings are your ticket to guilt-free indulgence packed with protein and flavor.
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Recipe Information
Ingredients
- 500 grams Squid, cleaned and cut into rings
- 100 grams Almond flour
- 100 grams Crushed pork rinds
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 liter Oil for frying (e.g., avocado oil, coconut oil)
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by thoroughly cleaning the squid. Pat dry the squid rings with paper towels to remove any excess moisture. This helps the coating adhere better during frying.
In a shallow bowl, mix together almond flour, crushed pork rinds, garlic powder, paprika, black pepper, and salt. Stir well to combine.
In another bowl, whisk the eggs until they are well beaten.
Heat the oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). It's important to maintain the temperature to ensure a crispy texture.
Dip each squid ring into the beaten eggs, allowing any excess to drip off.
Next, dredge the egg-coated squid rings in the almond flour and pork rind mixture, ensuring it's fully coated. Press gently to help the coating stick well.
Carefully place a few of the coated squid rings into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 2-3 minutes or until golden brown and crispy.
Remove the squid rings from the oil and let them drain on a plate lined with paper towels.
Repeat frying with the remaining squid rings, ensuring the oil's temperature remains constant.
Once all the squid rings are fried, serve them hot with a sprinkle of fresh parsley and lemon wedges on the side for added zest.
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.9 g | 354% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.4 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 732 mg | 16% | |
*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.
