Panko Fried Calamari

These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.

Total Time:
15 min
5 min
10 min

6 servings

  • 2 pounds cleaned squid, cut into rings, see Cook's Note*
  • 6 egg whites
  • 3/4 cup all-purpose flour
  • 21/2 cups panko, see Cook's Note**
  • Kosher salt
  • Serving suggestion: Green Papaya and Lotus Root Salad, recipe follows
  • Special equipment: deep fryer
  • Green Papaya and Lotus Root Salad with Orange:
  • 1 small fresh lotus root, peeled and thinly sliced, see Cook's Note*
  • 1 green papaya, peeled and julienned
  • 1 orange, juiced
  • 1 Thai chile, finely chopped
  • 1/4 teaspoon kosher salt
  • Preheat the deep fryer to 375 degrees F.

  • Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time.

  • In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.

  • *Cook's Note: Also known as Calamari.

  • **Cook's Note: Coarse bread crumbs often used in Japanese cooking. Panko is available in Asian food shops.

Green Papaya and Lotus Root Salad with Orange:
  • Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water.

  • Add lotus root, julienned papaya, orange juice, Thai chile and kosher salt. Mix well.

  • Let stand for 15 minutes before serving.

  • *Cook's Note: The root of the water lily, it has a taste and texture similar to potato. It's available canned and frozen and found in specialty Asian markets.

  • Yield: 2 cups

  • Preparation Time: 15 minutes

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