Italian · Dinner
Fried Calamari Rings (Gluten-Free)
Squid rings are patted dry, seasoned, then dredged in rice flour and cornstarch before being deep-fried until golden and crisp. The coating shatters cleanly while the squid stays tender inside. Served hot with lemon wedges and garlic aioli for a light, briny bite with peppery crunch.
$7
15 minsPrep
6 minsCook
21 minsTotal
MediumLevel
Nutrition per serving
542Calories
29.8gProtein
33.6gFat
32.4gCarbs
1.4gSugar
1.6gFiber
1428mgSodium
413mgChol
5.1gSat Fat
460mgPotassium
55mgCalcium
2.3mgIron
1.6mcgVitamin B12
9mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Pat squid rings dry with paper towels. Season with salt, black pepper, and smoked paprika, tossing to coat evenly.
2
Mix
In a shallow bowl, whisk together rice flour and cornstarch until no lumps remain, then dredge squid rings until fully coated.
3
Fry
Heat vegetable oil to 350°F (175°C) over high heat. Fry squid for 90 seconds to 2 minutes until pale golden and crisp.
4
Plate
Transfer calamari to paper towels to drain. Mince garlic, whisk with mayonnaise and lemon juice. Serve calamari scattered with parsley, lemon wedge, and garlic aioli.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g squid, cleaned and cut into rings
- 1/2 cup60g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp smoked paprika
- 1 cup240ml vegetable oil, for frying
- 22 small garlic clove
- 4 tbsp56g mayonnaise
- 2 tsp2 tsp lemon juice
- 11 lemon, cut into wedge
- 2 tbsp2 tbsp parsley
