Olympic Golden Calamari Rings
The Olympics are on and it’s time to have some fun in the kitchen. In honor of the Olympic rings, we are cooking up a batch of golden rings of calamari! Oh, come on, you know it’s funny. Making calamari is actually a lot easier than you might think. The trick? Try not to overcook them. You want them golden and tender. It’s worth trying to cook just a couple and timing it so you can make sure you’ve got the timing down just right. THEN go ahead and cook the rest.
- 16 ounces of frozen squid rings, thawed and rinsed.
- 1 cup of regular white flour
- 1/2 teaspoon cayenne pepper (or for less spice, try a little Cajun spice)
- 1 teaspoon kosher salt
- 3 eggs lightly beaten
- 1 ½ cups panko bread crumbs
- fresh oil for frying
- 1/2 red onion, diced fine
- Mix all the flour and spices together in a bowl or on a plate
- In a small bowl, beat the eggs
- Pour the panko out into a bowl or plate
- Heat your oil in a deep pot. You only need about 2” of oil
- Dip calamari into the flour and coat well.
- Then dip the calamari into the egg.
- Then dip the calamari into the panko crumbs
- Carefully put a few rings into the oil and cook until golden and tender
- Remove from the oil and let drain on a paper towel.
- Put calamari on a serving plate and sprinkle with diced red onion and a little parsley
Calamari is great served with a dip like yogurt, cocktail sauce, or aioli.
Enjoy the Olympics!
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