Frittura Di Calamari Recipe

Prepare the calamari

If whole, rinse 1 lb calamari under cold water. Pat dry with paper towels. Trim tentacles from tubes (reserve tentacles). Slice tubes into 1/2-inch rings. Keep rings and tentacles chilled on a plate over ice or in the refrigerator until ready to batter.

Make the batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup semolina flour, 2 tbsp cornstarch, 1/2 tsp baking powder, 1 tsp fine sea salt, and 1/2 tsp coarse black pepper. If using the egg, beat it lightly and whisk into the dry mix. Add 3/4 cup cold sparkling water gradually, stirring until just combined — batter should be slightly thicker than cream and have some bubbles. Add a few ice cubes to keep it cold if the kitchen is warm. Do not overmix; small lumps are fine. Chill the batter in the fridge for 10 minutes while you prepare the zucchini and sauce.

Wash 2 medium zucchini and trim the ends. Cut into 1/4-inch thick rounds (or half-moons if zucchini is large). Lightly toss the slices with 1/2 tsp fine sea salt and let sit 5 minutes, then pat dry with paper towels to remove excess moisture. Place 1/4 cup all-purpose flour in a shallow bowl and dust each slice just before frying to help the batter adhere.

Heat 2 tbsp extra-virgin olive oil in a small saucepan over medium heat. Add 3 minced garlic cloves and 1/2 tsp red pepper flakes; sauté 30–45 seconds until fragrant but not browned. Add 14 oz crushed tomatoes and 1 tbsp tomato paste; stir to combine. Add 1/2 tsp dried oregano, 3/4 tsp fine sea salt, 1/4 tsp black pepper and 1/4 tsp sugar if desired. Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes to meld flavors. Stir in 2 tbsp chopped fresh basil off heat if using. Taste and adjust seasoning. Keep warm until serving.

Heat 4 cups neutral frying oil in a heavy pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise quickly to the surface.

Working in small batches (do not overcrowd), dredge a handful of calamari rings and tentacles briefly in flour, shake off excess, then dip into the chilled batter until evenly coated. For zucchini, dust slices with flour, shake off excess, then dip into batter as well.

Carefully lower battered calamari and zucchini into the oil. Fry calamari rings/tentacles 1.5–2 minutes until golden and crisp. Zucchini slices will take 2–2.5 minutes depending on thickness. Turn once if needed for even color. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Immediately season with a pinch of finishing fine sea salt.

If oil temperature drops below 325°F, let it return to 350°F before the next batch. Repeat until all is fried.

Transfer fried calamari and zucchini to a serving platter. Sprinkle with 2 tbsp chopped fresh parsley and serve with lemon wedges and the warm spicy marinara sauce on the side for dipping.