Battered-free fried squid rings (so without eggs) are really fantastic: great as an appetizer but also delicious as a main course. Served with lemon slices and a good potato and parsley salad they will be everyone’s delight at the table.
They are prepared in a short time and I’ll explain how to get a crispy crust that doesn’t absorb oil and doesn’t fall apart, so follow the recipe carefully.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
- Energy 896.90 (Kcal)
- Carbohydrates 24.64 (g) of which sugars 0.85 (g)
- Proteins 12.39 (g)
- Fat 84.76 (g) of which saturated 14.68 (g)of which unsaturated 65.83 (g)
- Fibers 1.14 (g)
- Sodium 350.22 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for fried squid rings
- 1.8 lbs squid rings
- 1 2/3 cups 00 flour
- 1 1/4 cups semolina
- 1 as needed lemon
- 2 pinches salt
- as needed peanut oil (for frying)
Preparation – Fried squid rings
To prepare the fried squid rings, first wash the squid rings under cold running water and then place them between two kitchen towels to dry very well.
I prefer squid rings to those of calamari, which are thinner and therefore less firm, but you can use calamari rings if you prefer.
Once they are well dried, mix the flour and semolina very well in a baking dish, put in the rings and shake the dish well so they are coated with the flours.At this point let the squid rings rest in the flour for at least 20 minutes so they absorb the flour and semolina well and won’t come off during cooking.
After the resting time, heat a sufficient amount of oil to deep-fry the squid rings a few at a time, meaning they must be completely covered by oil.
The oil temperature (peanut oil is best) should be 320°F, so check with a thermometer or use a fryer.Now take a few squid rings at a time, shake off the excess flour and dip them into the hot oil a few at a time; after a couple of minutes turn them using a slotted spatula and fry the other side too.
Drain the fried squid rings on absorbent paper and only then season them with salt on top.Bring the fried squid rings to the table with lemon slices so each person can add as much lemon juice as they like and…
ENJOY YOUR MEAL
Storage
Fried squid rings should be eaten immediately because they would lose their crispiness if stored. However, if you have leftovers you can keep them in the fridge in an airtight container for 1 day and reheat them under the grill for a few minutes to make them crispy again.
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