Roman-style Calamari fried in batter WITHOUT EGGS is a very appetizing main course that generally everyone likes and is great in all seasons!
For this succulent dish, we can also use frozen calamari rings available on the market, but if I may give you some advice, cut the width of the rings in half because once wrapped in the batter, they will cook better and be very tender!
Besides cutting them in width, I preferred to make sticks for better cooking…
Fried calamari is part of Neapolitan street food; we find them in the famous sea cuoppo and the origin seems very ancient!
It is said to date back to the Roman Empire and that the recipe was born in the Roman provinces of Spain under the name Los calamaros… Could it be true??
On the blog, you will also find other recipes based on calamari like:
TROCCOLI WITH CALAMARI AND BROCCOLI
CALAMARI STEWED WITH OLIVES
GRILLED CALAMARI AND VEGETABLES
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
ROMAN-STYLE CALAMARI
The ASI kitchen
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz calamari rings (even frozen)
- 0.5 cup sparkling water
- 0.5 cup milk
- 1.8 tsp instant yeast for savory preparations
- 1.5 cups all-purpose flour
- to taste salt (I use Maldon salt)
Preparation
To prepare Roman-style calamari, make strips with these cleaned mollusks, having removed the internal pen and innards.
Wash everything well and proceed to make the batter for frying.
In a bowl, place the flour and instant yeast for savory dishes and mix with a hand whisk.
Always mix to avoid lumps when adding liquids like the milk and sparkling water.
Beat vigorously to obtain a fluid batter but not too much … nor too dense!
Add more flour or more water to emulsify the batter if needed.
In a frying pan, place plenty of seed oil (peanut oil has the highest smoke point and is recommended).
At the right moment, and I recommend this article, drop the calamari into the hot oil and proceed with cooking, turning them for even cooking.
Drain the Roman-style calamari from the oil by placing them on kitchen paper towels and continue until the ingredients are used up.
Serve the fried calamari in batter immediately, sprinkling them with salt and serving them with lemon slices. Bon appétit!
Annalisa
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