Calamaretti Fritti Ai Sette Sapori Recipe

Prepare squid

Pat the cleaned calamaretti thoroughly dry with paper towels, both inside the tubes and the tentacles. Trim tubes into 1/2-inch rings if large; keep small whole if already bite-sized. Lightly score the outside of the tubes with a shallow crosshatch (optional) to help them hold batter and remain tender.

Heat oil

In a heavy medium skillet or a deep pot, add enough vegetable oil to reach about 2 inches deep (approximately 1.5 cups for a 10–12 inch skillet). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown in about 30–45 seconds.

Make batter

In a medium bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp fine sea salt and 1/2 tsp black pepper. Add 1/2 cup very cold sparkling water and 4 ice cubes, then whisk briefly to combine. The batter should be thin, slightly frothy and cold. Keep the bowl set over a larger bowl of ice if you have one to maintain temperature.

Dust squid

Lightly toss the dried squid pieces with an extra tablespoon of flour (not listed separately; use from the 3 tbs if needed) or a dusting directly in a shallow dish to remove surface moisture so batter adheres better.

Fry squid

Working in small batches (do not overcrowd), dip squid pieces into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp, 60–90 seconds for small calamaretti; larger rings may take up to 2 minutes. Stir gently once to prevent clumping. Remove with a slotted spoon or spider and drain on a rack or paper towels. Maintain oil temperature around 330–350°F between batches; increase heat slightly if temperature drops.

Season while hot

Immediately after frying each batch, sprinkle lightly with flaky salt and a pinch of the seven-herb mix (reserve the rest for serving) so the flavors adhere while the crust is hot.

Combine 1 tbs chopped parsley, 1 tbs basil, 1 tbs chives, 1 tbs mint, 0.5 tbs oregano, 0.5 tbs tarragon, 1 tbs lemon zest and 0.25 tsp fine sea salt in a small bowl. Stir to blend evenly. Taste and adjust salt or lemon zest. Use roughly half of this mix to lightly season the fried squid as it comes out of the oil; reserve the remainder for garnish and to toss with any extra salt for serving.

Make aioli

In a small bowl or jar, whisk together 1 egg yolk, 1 grated garlic clove, 0.5 tsp Dijon mustard and 1 tbs lemon juice until smooth. Begin to drizzle in the 6 tbs neutral oil very slowly, whisking vigorously to emulsify. Once the emulsion has formed and thickened, whisk in 1 tsp extra-virgin olive oil for flavor. Season with 0.25 tsp salt and 1/8 tsp freshly ground black pepper. If the aioli becomes too thick, whisk in 1–2 tsp water or additional lemon juice to reach a creamy dipping consistency. Taste and adjust garlic, lemon or salt as desired. Refrigerate until ready to serve.

Safety note

If you have concerns about using raw egg, use pasteurized egg yolk or substitute 3 tbs mayonnaise plus 1 tbs lemon juice and 1/2 tsp Dijon mustard; whisk in grated garlic and adjust seasoning.

Arrange fried calamaretti on a warm platter or paper-lined tray. Sprinkle the remaining seven-herb mix over the top and scatter microgreens or herb sprigs if using. Serve immediately with lemon wedges and the garlic aioli on the side for dipping. Offer coarse or flaky salt at the table for additional seasoning.

Make-ahead and timing tip: Have the aioli made and chilling, herbs chopped, and batter mixed just before frying. Keep fried squid in a single layer on a rack in a low oven (200°F / 95°C) for up to 10–12 minutes if you need to hold briefly, but best served immediately for maximum crispness.