Keto Crispy Fried Baby Squids
Dive into the delightful crunch of Keto Crispy Fried Baby Squids, a low-carb seafood snack that perfectly combines flavor and texture. This guilt-free recipe features tender baby squids coated in a tasty blend of almond flour, grated parmesan cheese, and aromatic spices like garlic powder and paprika, creating a golden, naturally gluten-free crust. Fried to perfection in healthy coconut or avocado oil, these crispy morsels are irresistibly satisfying while staying true to keto-friendly principles. Served with refreshing lemon wedges for a tangy finish, this dish makes an ideal appetizer or light meal that’s both delicious and diet-conscious. Perfect for seafood lovers seeking a healthier indulgence!
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Recipe Information
Ingredients
- 500 grams baby squids
- 100 grams almond flour
- 50 grams parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 250 ml coconut oil or avocado oil
- 4 pieces lemon wedges
Instructions
Start by cleaning the baby squids thoroughly. Remove the clear cartilage from inside, and separate the heads from the bodies, keeping the tentacles intact. Wash and pat them dry with paper towels.
In a shallow bowl, combine the almond flour, grated parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to ensure the seasoning is evenly distributed.
In a separate bowl, beat the eggs. This will serve as the dipping station before coating the squids with the almond mixture.
Heat the coconut oil or avocado oil in a large skillet over medium-high heat. The oil should be around 1-inch deep for proper frying.
Dip each piece of squid into the beaten eggs, allowing the excess to drip off, then dredge in the almond flour mixture, ensuring an even coat. Place them on a clean plate and continue with the remaining squids.
Once the oil is hot, check the temperature by dropping a pinch of the almond flour mixture into the oil; it should sizzle immediately.
Carefully add the coated squids into the skillet in small batches, ensuring not to overcrowd the pan. Fry each batch for about 3-4 minutes or until they turn golden brown and crispy. Turn halfway through cooking to ensure even browning.
Using a slotted spoon, transfer the fried squids to a plate lined with paper towels to absorb any excess oil.
Serve the crispy fried baby squids immediately with lemon wedges on the side. Squeeze fresh lemon juice over the squids just before eating for an extra burst of flavor.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 2.3 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 264 mg | 20% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 695 mg | 15% | |
*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.
