Frittura Di Calamari È Peperoni Recipe
crispy fried calamari & peppers with Pecorino-Romano, lemon-basil aioli & lemon wedges
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Ingredients
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Fried Calamari and Peppers
Lemon-Basil Aioli
Garnish
Method
Fried Calamari and Peppers
- 1
Prepare the Calamari and Peppers
In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Mix well.
- 2
Coat the Calamari
Add the cleaned calamari rings to the flour mixture and toss until they are evenly coated.
- 3
Prepare the Peppers
In the same bowl, add the sliced bell peppers to the flour mixture and toss until coated.
- 4
Heat the Oil
In a deep pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the Calamari and Peppers
Carefully add the coated calamari and peppers to the hot oil in batches. Fry for about 2-3 minutes or until golden brown.
- 6
Drain the Fried Items
Using a slotted spoon, remove the fried calamari and peppers and place them on a paper towel-lined plate to drain excess oil.
Lemon-Basil Aioli
- 7
Mix the Aioli Ingredients
In a small bowl, combine the mayonnaise, chopped basil, lemon juice, minced garlic, and salt. Whisk until smooth.
- 8
Chill the Aioli
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving
- 9
Plate the Dish
Arrange the fried calamari and peppers on a serving platter. Sprinkle with grated Pecorino-Romano cheese.
- 10
