CALAMARI FRITTO
Adapted from Roadfood.com. The original recipe called for four times as much of the dry ingredients. I had more than enough by reducing the quantities as indicated here, but you may need more to coat the calamari. The confectioners' sugar adds a subtle sweetness.
Provided by iris5555
Categories Squid
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour, sugar, salt and pepper in a bowl.
- Dip the calamari strips in the milk.
- Dust the strips with the seasoned flour. (I put the calamari in a zip lock bag with the flour and gave them a good shake to coat.)
- Fill a heavy sauce pan with vegetable oil to about 4 inches up from the bottom. Heat the oil on the stove to 350 degrees, keeping a thermometer in the oil to prevent overheating. (A deep fat fryer is easier.).
- Fry the calamari 2-3 minutes. Don't overcook or you'll have chewy and tough calamari.
- Drain on absorbent paper. Sprinkle with seasoned salt and serve immediately.
Nutrition Facts : Calories 203.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 96.6, Sodium 192.6, Carbohydrate 31.9, Fiber 0.9, Sugar 4, Protein 11.1
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