Whole30 Crispy Fried Squid Rings
Elevate your appetizer game with these Whole30 Crispy Fried Squid Rings, a guilt-free take on a classic favorite! Perfectly seasoned with garlic, onion, and smoked paprika, these golden bites are coated in a wholesome blend of coconut and almond flours, making them entirely grain-free, gluten-free, and compliant with Whole30 guidelines. Quick to prepare and fried to crisp perfection in heart-healthy olive oil, this dish delivers a satisfying crunch with every bite. Garnished with fresh parsley and a squeeze of zesty lemon, these squid rings are the ultimate crowd-pleaser, whether you're entertaining guests or indulging in a healthy snack. Try this easy, paleo-friendly recipe that guarantees flavor without compromise!
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Recipe Information
Ingredients
- 500 grams Fresh squid rings
- 50 grams Coconut flour
- 50 grams Almond flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 ml Olive oil
- 2 large Eggs
- 2 tablespoons, chopped Fresh parsley
- 1 whole Lemon wedges
Instructions
Start by rinsing the squid rings under cold water and pat them dry with paper towels to remove excess moisture.
In a shallow bowl, whisk together the eggs until fully beaten.
In a separate large bowl, combine the coconut flour, almond flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until well-blended to form the coating mixture.
Prepare a large frying pan by heating olive oil over medium-high heat until hot.
Dip each squid ring into the beaten eggs, allowing any excess to drip off, then dredge them in the flour mixture, ensuring they are fully coated.
Carefully place the coated squid rings into the hot oil in a single layer without overcrowding the pan. You may need to cook them in batches.
Fry the squid rings for about 2-3 minutes on each side or until they turn golden brown and crispy.
Once cooked, remove the squid rings from the pan and place them on a paper towel-lined plate to drain any excess oil.
Garnish the cooked squid with chopped fresh parsley and serve immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 9.2 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 396 mg | 30% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1953 mg | 42% | |
*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.
