fried calamari and zucchini blossoms – served with spicy marinara -garlic squid ink aioli

Heat 2 tablespoons olive oil in a small saucepan over medium heat until shimmering.

Add sliced garlic and red pepper flakes; cook 1–2 minutes, stirring, until garlic is fragrant and just starting to color but not burnt.

Stir in tomato paste and cook 30 seconds, then add crushed tomatoes, sugar, and salt. Bring to a gentle simmer.

Let simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or red pepper flakes for heat.

Stir in torn basil leaves off heat. Keep warm at very low heat or transfer to a small serving bowl.

In a small bowl combine 1/2 cup mayonnaise, grated garlic, lemon juice, and squid ink.

Whisk until fully combined and smooth. Season with salt and pepper to taste. Refrigerate until ready to serve; bring to near room temperature before plating (10–15 minutes).

Pat the calamari pieces thoroughly dry with paper towels; moisture prevents crisping. Slice tubes into 1/2-inch rings if not pre-sliced.

If stuffing blossoms: combine 1/2 cup ricotta, 2 tbsp Parmigiano, 1/2 tsp lemon zest, and 1/8 tsp salt in a small bowl. Fill each blossom gently with about 1 teaspoon of filling then twist the top closed.

Mix 1 cup flour, 1/4 cup cornmeal/semolina, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder in a shallow bowl for the calamari dredge. Place 1/4 cup flour in a separate shallow bowl for the blossoms.

Pour neutral oil into a deep pot or heavy-bottomed skillet to a depth of about 2–3 inches (about 1 liter). Attach a thermometer and heat oil to 350–360°F (175–180°C).

Working in small batches (do not overcrowd), toss calamari rings in the dredge mix so they are evenly coated; shake off excess.

Carefully lower a small handful of calamari into the hot oil and fry 1.5–2 minutes until golden and crisp. Remove with a slotted spoon or spider and drain on a rack or paper towel-lined tray. Maintain oil temperature between batches; adjust heat as needed.

Lightly dredge stuffed or plain zucchini blossoms in the reserved 1/4 cup flour, shaking off excess. Fry blossoms in batches 1–1.5 minutes per side until delicate golden and puffed. Remove and drain.

After all batches are fried, if desired, return calamari for a quick 15–20 second re-fry to ensure extra crispness, then drain again.

While hot, season calamari and blossoms lightly with coarse sea salt and a drizzle of 1 tsp extra-virgin olive oil.

Spoon spicy marinara into a shallow serving bowl or on one side of a platter. Place garlic squid ink aioli in a small ramekin.

Arrange fried calamari and zucchini blossoms on the platter alongside sauces. Garnish with lemon wedges.

Serve immediately so fritti remain crisp. Recommend diners squeeze lemon over seafood and dip into marinara or aioli as desired.

medium calamari tubes and tentacles, cleaned

all-purpose flour

fine cornmeal or semolina (optional for crispness)

fine sea salt

freshly ground black pepper

garlic powder (optional)

all-purpose flour for zucchini blossoms (light dredge)

zucchini blossoms (fior di zucca), trimmed and gently opened

ricotta (for optional filling)

fresh grated Parmigiano-Reggiano (for filling)

fresh lemon zest (for filling)

salt for filling

neutral oil with high smoke point (vegetable, peanut, or grapeseed)

extra-virgin olive oil (finish drizzle)

fresh lemon wedges

coarse sea salt for finishing

extra-virgin olive oil

garlic cloves, thinly sliced

red pepper flakes

canned crushed tomatoes

tomato paste

sugar (to balance acidity)

salt

fresh basil leaves, torn

good mayonnaise (or homemade)

garlic cloves, finely grated

fresh lemon juice

squid ink

black pepper

FRITTURA DI CALAMARI E FIOR DI ZUCCA

Make FRITTURA DI CALAMARI E FIOR DI ZUCCA Recipe in just 50m. fried calamari and zucchini blossoms – served with spicy marinara -garlic squid ink aioli

Frittura Di Calamari E Fior Di Zucca Recipe

Frequently paired with

Local Coupons