Calamari Recipe
Lightly Floured, Banana Peppers, Cherry Tomatoes, Balsamic Reduction or Served Plain Fried with Marinara
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Ingredients
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Calamari Preparation
Vegetable Garnish
Balsamic Reduction
Marinara Sauce (Optional)
Method
Calamari Preparation
- 1
Prepare the Calamari
Rinse the calamari rings under cold water and pat them dry with paper towels.
- 2
Season the Flour
In a shallow bowl, combine the all-purpose flour, salt, and black pepper. Mix well.
- 3
Coat the Calamari
Dredge the calamari rings in the seasoned flour, ensuring they are fully coated. Shake off any excess flour.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C). Use a thermometer for accuracy.
- 5
Fry the Calamari
Carefully add the coated calamari rings in batches to the hot oil. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Vegetable Garnish
- 6
Prepare the Garnish
Slice the banana peppers and halve the cherry tomatoes. Set aside for serving.
Balsamic Reduction
- 7
Make the Balsamic Reduction
In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes, stirring occasionally. Remove from heat and let cool.
Marinara Sauce (Optional)
- 8
- 9
Add Tomatoes and Seasoning
Add crushed tomatoes, oregano, salt, black pepper, and sugar. Stir to combine and let it simmer for 15-20 minutes, stirring occasionally.