Thursday, June 19, 2014

Grain-Free Fried Calamari


I don't deep-fry very often, as I'm a bit of a kitchen klutz and don't do well messing with lots of hot oil. I have a serious weakness for fried calamari, though, and maybe 2-3 times a year make my own version at home.

I like to use both starch and coconut flour to yield a batter with some substance but that will yield a crisp end product. You can season as you'd like; I use simply salt, pepper and garlic powder and then use a flavorful organic marinara for dipping.

These are also great with some lemon juice squeeze on right before serving, and taste great either with or on an arugula salad.



Grain-free Fried Calamari

1 lb. calamari, cut into rings and patted dry
3/4 cup arrowroot or tapioca starch
1/4 cup coconut flour
salt, pepper and garlic powder
olive oil, for frying

Put starch, coconut flour and seasoning in a large zip-top bag. Add calamari and seal bag, tossing to coat. Heat 1 inch of oil in a large skillet over medium heat.

Carefully Add about 1/3 of calamari to oil, shaking off excess coating before you do. Fry for 1-2 minutes or until cooked through.

Remove to a brown paper bag or paper towels to soak up excess oil. Repeat with 2 more batches of calamari, adding more oil to skillet as needed.

Taste calamari for seasoning and add a little salt and/or pepper, if necessary. Serve immediately with warm marinara for dipping.

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