Korean · Dinner
Crispy Fried Squid (Low-Calorie)
Squid rings are lightly coated in a thin seasoned rice flour and cornstarch batter, then oven-crisped rather than deep-fried to cut fat and calories. Tossed with garlic, gochugaru and scallion, the dish keeps the crunchy Korean street-food identity while staying light, served with a lime wedge.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
321Calories
31gProtein
11gFat
24gCarbs
1gSugar
1.2gFiber
842mgSodium
396mgChol
1.8gSat Fat
455mgPotassium
51mgCalcium
1.5mgIron
1.4mcgVitamin B12
7mgVitamin C
gluten-free-adaptable
low-calorie
low-calorie
Instructions
1
Prep
Pat squid rings dry with paper towels, toss with salt and black pepper, and set aside 10 minutes to ensure a crisp coating.
2
Build
Whisk rice flour, cornstarch, baking powder and gochugaru together in a shallow bowl until evenly combined.
3
Dredge
Toss squid rings in the flour mixture until lightly coated, shaking off excess.
4
Roast
Arrange squid in a single layer on a parchment-lined baking sheet, brush lightly with avocado oil, and roast at 450°F for 10–12 minutes, flipping once, until golden and crisp.
5
Plate
Toss hot squid with minced garlic, sliced scallion and sesame oil while hot so garlic softens, then pile onto a plate and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g squid, cleaned and cut into rings
- 4 tbsp4 tbsp rice flour
- 2 tbsp2 tbsp cornstarch
- 1 tsp1 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp avocado oil, for brushing
- 22 lime wedge, for serving
