Pretzel Dusted Calamari Recipe

Prepare pretzel crumbs

Break or roughly chop pretzels and pulse in a food processor until coarse crumbs form (aim for a texture between panko and fine bread crumbs). Measure 2 cups for coating and reserve 2 tablespoons for finishing.

Dry mix

In a shallow bowl combine 3 tablespoons flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir to blend.

Wet mix

In a separate bowl whisk together 2 eggs and 1/2 cup milk until smooth.

Set up dredging station

Place calamari in a bowl and pat dry with paper towels. Set three shallow dishes: 1) the dry flour mix, 2) the egg wash, 3) the pretzel crumbs. Work in batches to avoid soggy coating.

Coat calamari

Dredge a few pieces of calamari first in the dry mix, shake off excess, dip into the egg wash, then press firmly into the pretzel crumbs to adhere. Place coated pieces on a wire rack while you heat oil.

Heat oil and fry

Pour vegetable oil into a heavy-bottomed pot to a depth of 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small bit of batter — it should sizzle and brown in ~30 seconds. Fry calamari in small batches (about 6–8 pieces) until golden and crisp, 1.5–2 minutes per batch. Avoid overcrowding. Use a slotted spoon to transfer to a paper towel-lined sheet to drain.

Finish

While still warm, sprinkle the calamari with the reserved 2 tablespoons pretzel crumbs, chopped parsley and lemon zest. Serve immediately with lemon wedges.

Combine 1/4 cup white wine vinegar, 1/4 cup water, 1 teaspoon sugar and 1/4 teaspoon kosher salt in a small bowl or jar and stir until dissolved.

Add the thinly sliced zucchini and sliced chile to the pickling liquid, press down to submerge, and let sit at room temperature for at least 10–15 minutes (up to 1 hour) to quick-pickle. Drain well before serving. Reserve a few slices for garnish.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon, 1 teaspoon whole mustard seeds, 1 teaspoon fresh lemon juice, 1/2 teaspoon grated garlic, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth. Taste and adjust acidity or seasoning. If you prefer a looser aioli, stir in up to 1 tablespoon water or more lemon juice.

For a mellow mustard seed flavor, let the aioli rest in the refrigerator 15–30 minutes so the seeds slightly soften and flavors meld.

Arrange warm pretzel-dusted calamari on a platter. Spoon a dollop of mustard seed aioli alongside or place in a small ramekin. Top some calamari with a few quick-pickled zucchini and chile slices. Garnish with additional parsley and a lemon wedge. Serve immediately so the coating remains crisp.