Fritto Di Calamari Recipe
Fresh battered calamari with rings & tenacles, fried zucchini & carrots, lemon wedges & marinara sauce
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Ingredients
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Calamari
Batter
Fried Vegetables
Frying & Serving
Method
Calamari
Clean & Dry
Rinse the calamari under cold water. Pat tubes and tentacles completely dry with paper towels. Slice tubes into 1/2-inch rings if not pre-sliced. Place calamari in a bowl and toss with 1 tsp salt, 1 tsp black pepper, and 1 tbsp lemon juice. Let rest 5 minutes, then pat dry again to remove excess moisture.
Light Dusting
Place 1 cup flour in a wide shallow dish. Lightly toss the calamari pieces in the flour to coat; shake off excess. This dry coating helps the batter adhere.
Batter
Make the batter just before frying so it stays cold and airy. In a bowl whisk together 1 cup flour, 1 tbsp cornstarch, 1 tsp baking powder, 2 tbsp semolina (if using), 1 tsp salt, and 1/2 tsp black pepper. In a separate bowl lightly beat the egg, then stir into the dry mix. Gradually whisk in 1 cup very cold sparkling water until a smooth, slightly thick but still fluid batter forms. Keep batter chilled in the refrigerator for a few minutes while heating oil. Do not overmix — small lumps are fine.
Fried Vegetables
Prep vegetables and dust: pat zucchini and carrot pieces dry. Toss with 1/2 cup flour and 1/2 tsp salt to lightly coat. This helps them crisp quickly and prevents sogginess.
Frying & Serving
Heat oil: Pour about 6 cups neutral oil into a deep heavy pot or deep-fryer. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without browning too fast.
Fry vegetables first
Fry the dusted carrot and zucchini in small batches (do not overcrowd) for 2–3 minutes until pale golden and just tender-crisp. Remove with a slotted spoon to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if desired.
Fry calamari
Working in small batches, dip floured calamari pieces into the chilled batter, letting excess drip back into the bowl. Carefully lower into the hot oil and fry 1.5–2 minutes until golden and crisp. Do not overcook — calamari should be tender inside. Remove with a slotted spoon and transfer to a wire rack or paper towels. Lightly sprinkle cooked calamari with a pinch of salt while hot.