Low Sodium Crunchy Squid Balls
Savor the perfect blend of crunch and tender seafood delight with these Low Sodium Crunchy Squid Balls! This healthier twist on a beloved classic offers a crispy golden coating, thanks to a panko breadcrumb crust, while keeping sodium levels in check with the use of low sodium soy sauce. Fresh squid is blended with aromatic spices like garlic powder, onion powder, and paprika, then shaped into bite-sized balls for easy frying. The result? A snack or appetizer bursting with flavor, featuring a delightfully crisp exterior and perfectly seasoned interior. Serve these irresistible squid balls garnished with fresh parsley and a squeeze of zesty lemon for a light, satisfying finish. Quick and easy to prepare in under 40 minutes, this recipe is perfect for seafood lovers looking for a low-sodium option without sacrificing flavor. Keywords: low sodium squid recipe, crunchy squid balls, panko-coated squid, healthy seafood appetizer.
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Recipe Information
Ingredients
- 500 grams fresh squid
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 1 egg
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 2 cups vegetable oil
- 1 tablespoon fresh parsley
- 4 lemon wedges
Instructions
Clean and prepare the squid by removing the head, innards, and cartilage. Cut the cleaned squid into small pieces.
In a food processor, blend the squid with the low sodium soy sauce, rice vinegar, garlic powder, onion powder, black pepper, and paprika until a thick paste forms.
Transfer the squid paste to a bowl.
In a small bowl, whisk the egg.
In another bowl, combine the all-purpose flour and cornstarch.
Using wet hands, form small balls with the squid mixture, about the size of a golf ball.
Dip each squid ball in the flour and cornstarch mixture, then into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere the breadcrumbs.
Heat the vegetable oil in a deep frying pan over medium-high heat.
Once the oil is hot, fry the squid balls in batches (do not overcrowd), turning occasionally, until golden brown and crispy, about 3-5 minutes per batch.
Remove the squid balls from the oil and drain them on paper towels to remove excess oil.
Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side for an extra zing.
Nutrition Facts
Calories |
4658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 434.7 g | 557% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 270.6 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.8 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 252 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1617 mg | 34% | |
*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.
