A few days back Monica, over at Cucina Naturale, made a Baked Calamari with cornbread crumbs. That got me all excited to go out and make my own Calamari. So, why is this called Vanju’s Calamari? Well, my sous-chef demanded credit for her efforts in the venture. Credit where credit it due.
For the Calamari:
1. 1/2 cup white flour
2. 1 cup Italian breadcrumbs
3. 1 tsp Garlic Powder
4. 1 tsp Ground Tumeric
5. 1 tsp Onion Powder
6. 2 tsp Paprika
7. 1/4 tsp Cayenne Pepper
8. 1/4 tsp Chili Powder
9. 1/2 tsp freshly cracked black pepper
10. 1 nice sized Calamari tube, cut into rings
For the deep frying:
1. 2 eggs, whisked
2. 32 oz of peanut oil
This is very, very easy… really…
1. Heat up your oil in a nice sized pan, deep enough to fully submerge the cut Calamari
2. Mix your spices, flour and breadcrumbs until ingredients are fully blended
3. Take your calamari, place them into the whisked eggs
4. Take calamari, one by one, out of the eggs and place into the spice/breadcrumb mixture and fully cover.
5. Place into peanut oil for two minutes, then make sure you turn the calamari and continue frying for another two minutes.
Drain, remove grease and enjoy!
I was worried that the batter would have too much kick, but no, it had a nice kick, but not overpowering. In many ways it almost would taste like popcorn shrimp… and it was the perfect start for the Fettuccine with Shrimp.
Thanks for the inspiration, Monica!