Calamari Fritti Recipe

Heat a small saucepan over medium heat and add olive oil. Add minced garlic and chopped shallot; sauté until fragrant and translucent, 1–2 minutes, taking care not to brown the garlic.

Add crushed tomatoes, dried oregano, red pepper flakes (if using), salt and pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt. Stir in chopped basil off the heat, if using. Keep warm while you prepare the fritti.

Heat oil in a wide heavy skillet or a deep pot to 350°F (175°C) for shallow/deep frying. Use enough oil to submerge the peppers and garlic slices partially—about 1–1.5 inches deep.

Toss the Fresno peppers and sliced garlic lightly with 1/2 teaspoon salt. Place the 1/2 cup flour and optional 2 tbs cornmeal in a shallow bowl and dredge the peppers and garlic slices so they have a thin, even coating. Shake off excess.

Fry peppers in batches for 1.5–2 minutes, turning once, until blistered and crisped but not overly dark. Fry the garlic slices in a single layer for 20–45 seconds until just golden and crisp — they brown quickly. Remove with a slotted spoon to a paper towel-lined tray. Keep warm in a low oven if needed.

Pat the cleaned calamari tubes and tentacles very dry with paper towels to remove surface moisture. Cut tubes into 1/2-inch rings if not already cut; leave tentacles whole or halved if large.

In a medium bowl, whisk together 3 tablespoons flour, 2 tablespoons semolina (if using), salt, black pepper and garlic powder. If using the egg, beat it and stir into the cold sparkling water to combine; otherwise use sparkling water alone. Gradually whisk the cold sparkling water mixture into the dry mix until you have a light, slightly loose batter (consistency of heavy cream). Do not overmix — small lumps are fine.

Heat oil to 350–360°F (175–182°C). Test with a small drop of batter — it should sizzle and float immediately.

Working in small batches, dip calamari rings and tentacles into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 1.5–2 minutes per batch until golden and crisp. Do not overcrowd the pan to maintain oil temperature.

Remove with a slotted spoon and drain on paper towels. Immediately season lightly with a small pinch of salt while still hot. Keep warm in a single layer on a wire rack in a low oven (200°F / 95°C) if needed while you finish remaining batches.

Spoon warm marinara in the center of a shallow serving plate or use small ramekins for dipping.

Arrange the fried calamari rings and tentacles around or atop the marinara. Scatter the fried Fresno peppers and crisp garlic slices over and around the calamari.

Sprinkle chopped parsley and grated Parmesan or Pecorino over the top, and serve immediately with lemon wedges on the side.

Suggested serving: accompany with extra marinara for dipping and serve hot so the calamari stays crisp.