The Chef

Restaurants

Meals

Drinks

Restaurants›Basilico | Ristorante Italiano›Calamari E Verdure Fritti (gf) Recipe

Calamari E Verdure Fritti (gf) Recipe

Name: Basilico | Ristorante Italianos Calamari E Verdure Fritti (GF) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb calamari (tubes and tentacles), cleaned; 1 cup zucchini, medium, cut into 1/4-inch rounds; 1 cup mixed bell peppers (red and yellow), julienned; 0.5 cup carrot, peeled and cut into thin matchsticks; 0.5 cup white or cremini mushrooms, sliced about 1/4-inch; 1 tbs fresh lemon juice; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 cup gluten-free rice flour (or GF 1:1 all-purpose); 0.5 cup cornstarch; 2 tbs finely grated Parmesan (optional, omit for strict GF vegetarian/vegan); 0.5 tsp baking powder; 1 cup cold sparkling water; 1 count large egg (or 1/4 cup club soda for egg-free); 0.5 tsp garlic powder; 0.5 tsp paprika; 0.5 tsp fine salt; 6 cups neutral oil for deep frying (vegetable, canola, or peanut oil); 4 count lemon wedges for serving; 2 tbs chopped fresh parsley (optional); 0.5 cup mayonnaise; 1 tbs capers, rinsed and roughly chopped; 1 tsp lemon zest (from 1 lemon); 1 tbs lemon juice; 1 tsp finely chopped fresh parsley; 0.25 tsp freshly ground black pepper; 0.25 tsp salt

Inspired by Basilico | Ristorante Italiano

Time40m

Serves4

Calamari tubes and tentacles and a mix of peppers, zucchini, mushrooms, and carrots lightly breaded and deep-fried, served with lemon-caper mayonnaise.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Calamari & Vegetables

1 lb calamari (tubes and tentacles), cleaned

1 cup zucchini, medium, cut into 1/4-inch rounds

1 cup mixed bell peppers (red and yellow), julienned

1/2 cup carrot, peeled and cut into thin matchsticks

1/2 cup white or cremini mushrooms, sliced about 1/4-inch

1 tbs fresh lemon juice

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

Gluten-free Breading & Batter

1 cup gluten-free rice flour (or GF 1:1 all-purpose)

1/2 cup Cornstarch

2 tbs finely grated Parmesan (optional, omit for strict GF vegetarian/vegan)

1/2 tsp Baking powder

1 cup cold sparkling water

1 count large egg (or 1/4 cup club soda for egg-free)

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

1/2 tsp fine salt

Frying & Finishing

6 cups neutral oil for deep frying (vegetable, canola, or peanut oil)

4 count lemon wedges for serving

2 tbs chopped fresh parsley (optional)

Lemon-Caper Mayonnaise

1/2 cup Mayonnaise

1 tbs capers, rinsed and roughly chopped

1 tsp lemon zest (from 1 lemon)

1 tbs ReaLemon lemon juice

1 tsp finely chopped fresh parsley

1/4 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Method

Calamari & Vegetables

Prepare seafood and vegetables

Pat calamari tubes and tentacles dry with paper towels; if tubes are large, slice into 1/2-inch rings. Place calamari in a bowl and toss with 1 tablespoon lemon juice, 1 teaspoon fine sea salt, and 1/2 teaspoon black pepper. Let rest while you prepare vegetables.

Trim and cut zucchini into 1/4-inch rounds; julienne bell peppers; cut carrot into thin matchsticks; slice mushrooms. Pat vegetables dry on paper towel to remove excess moisture (this helps the breading to stick and reduces oil splatter).

Gluten-free Breading & Batter

Make the dry mix

In a shallow bowl or wide plate, whisk together 1 cup gluten-free rice flour, 1/2 cup cornstarch, 2 tablespoons grated Parmesan (if using), 1/2 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon fine salt until combined.

Make the batter

In a separate bowl, lightly beat 1 large egg. Add 1 cup cold sparkling water and stir briefly to combine; the batter should be thin but slightly bubbly. For egg-free option, replace egg with 1/4 cup club soda and increase sparkling water to 1 cup. Keep batter cold in refrigerator until ready to fry.

Coating method

Working in batches, dredge a small handful of vegetables (zucchini, peppers, carrots, mushrooms) in the dry mix to remove surface moisture. Shake off excess. Dip into the cold sparkling-water batter, allowing excess to drip back into the bowl, then immediately transfer to the hot oil for frying. For calamari, dust pieces in the dry mix, shake off excess, dip into batter, and fry; do not overcrowd to avoid lowering oil temperature.

Frying & Finishing

Heat oil

Pour about 6 cups neutral oil into a deep, heavy pot or deep fryer, leaving at least 3 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without burning immediately.

Fry vegetables in small batches (3–4 tablespoons batter-coated pieces at a time) until golden and crisp, about 1.5–2 minutes. Use a slotted spoon to transfer to a paper-towel-lined tray. Maintain oil temperature between 325–350°F; if it drops, allow oil to recover between batches.

Fry calamari in batches for 1–1.5 minutes until lightly golden — calamari cooks quickly; overcooking makes it tough. Remove with slotted spoon and drain on paper towels. Sprinkle hot fritti with a little fine salt immediately and toss gently with chopped parsley if using.

Keep cooked fritti warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing remaining batches to serve all hot and crisp.

Lemon-Caper Mayonnaise

Make the sauce

Whisk together 1/2 cup mayonnaise, 1 tablespoon chopped capers, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon chopped fresh parsley, 1/4 teaspoon black pepper, and 1/4 teaspoon salt until smooth. Taste and adjust lemon, salt, or capers to preference. Chill until ready to serve.

Serve a small ramekin of lemon-caper mayonnaise alongside the hot Calamari e Verdure Fritti and garnish the plate with lemon wedges for squeezing over the fritti.