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Olympic Golden Calamari Rings

Posted on July 26, 2012

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.
Ingredients

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

Directions

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