Frittura Di Calamari Recipe

Prepare

Pat the cleaned squid rings and tentacles very dry with paper towels. Chill in the refrigerator for 10–15 minutes while preparing batter and oil; drying helps achieve a crisp crust.

Make quick batter

In a medium bowl whisk together 3 tbsp flour, 2 tbsp cornstarch, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1 tsp paprika. In a small separate bowl beat the egg and whisk in 3 tbsp cold club soda. Combine wet into dry and whisk briefly until just combined; a few small lumps are fine. Keep batter cold by placing bowl over an ice bath if possible.

Optional full batter

If you prefer more batter or are frying large batches, combine 1 cup flour, 1/2 cup cornstarch, 1 tsp baking powder and 1 tsp salt in a bowl. Slowly whisk in 1 cup cold club soda and 4 ice cubes until a slightly thick, cold batter forms. Keep chilled.

Coat calamari

Lightly dredge the dried calamari in a small amount of flour (from the Zucchini dust or extra) to remove surface moisture. Shake off excess. Dip pieces into the cold batter, letting excess drip off, then transfer to a tray while heating oil.

Slice zucchini into 1/4" rounds or half-moons. Toss with 1 tbsp flour, 1/2 tsp salt and 1/4 tsp pepper until evenly coated. Keep chilled and separate from squid until frying so the batter stays cold.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter; it should sizzle and rise immediately without browning too fast.

Fry in batches to avoid crowding. Carefully lower battered zucchini first (30–45 seconds) until crisp and lightly golden. Using a slotted spoon or spider, transfer to a paper-towel-lined tray and lightly season with a pinch of salt.

Fry calamari rings and tentacles in 1–2 batches for 1.5–2 minutes until golden and crisp. Tentacles may curl and darken slightly; avoid overcooking to keep calamari tender. Drain on paper towels and season immediately with a pinch of salt.

Maintain oil temperature between batches (340–360°F / 170–180°C). If batter pieces brown too quickly, reduce heat; if oil temperature drops too far, let it return to temperature before next batch.

While oil heats, heat 1 tsp olive oil in a small saucepan over medium heat. Add 1 clove minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add 1 cup tomato passata, 1/4 tsp salt and 1/4 tsp sugar if using; simmer gently 6–8 minutes to thicken slightly. Stir in 1 tbsp chopped basil off the heat. Keep warm for serving.

In a small food processor or bowl, combine 1/2 cup mayonnaise, 2 jarred cherry peppers (drained), 1 tsp lemon juice, 1/2 clove minced garlic, 1/4 tsp salt and 1 tsp olive oil. Pulse or whisk until smooth and slightly chunky to preferred texture. Taste and adjust salt or lemon. Chill until ready to serve.

Whisk together 2 tbsp hot sauce and 2 tbsp honey; add 1 tsp melted butter if desired for sheen and to mellow heat. Toss a portion of hot fried calamari lightly in the mixture to coat for Hot & Honey style, or serve sauce on the side for dipping.

Arrange fried calamari and zucchini on a platter. Sprinkle with chopped parsley and serve immediately with lemon wedges, warm marinara and cherry pepper aioli. Offer hot & honey sauce on the side or toss a portion of calamari in it for a sweet-spicy variant.