Photo: Sardine Factory Famous Calamari Puffs Appetizer Recipe
Ingredients
- Vegetable oil, for deep-frying
- 1 1/4 pounds squid, cleaned tubes only
- 1/2 cup chopped onion
- 1/2 cup scallions, finely chopped
- 1/4 cup grated Parmesan
- 1 egg
- 1 teaspoon chopped fresh parsley leaves
- 1 teaspoon granulated garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons panko (Japanese bread crumbs)
- 2 tablespoons superfine cracker meal
- Lemon wedges, for serving
- Chili Lime Salsa, recipe follows
Directions
Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F. (Oil should not come more than halfway up the sides of the pan.)
Chop the squid fillets into small pieces and place in a medium bowl. Add the chopped onion, scallions, cheese, egg, parsley, garlic, salt and pepper and mix thoroughly. Add bread crumbs into the mixture and form into 1 1/2-ounce balls. Dredge the balls in the cracker meal and lay on a parchment paper-lined sheet pan to firm. Carefully drop squid balls into the fryer and fry until golden brown, 3 to 5 minutes. Arrange them on a platter with lemon wedges and serve with the chili lime salsa on the side.
Chili Lime Salsa:
1 1/4 cups chili sauce
2 cups ketchup
1/2 cup horseradish cream
1/4 cup chopped fresh cilantro
2 ounces lime juice
1 1/2 teaspoons chopped garlic
1 teaspoon Worcestershire sauce
Dash hot pepper sauce (recommended: Louisiana Gold)
Salt and freshly ground pepper
In a large bowl, mix chili sauce and ketchup together until well blended. Add the rest of the ingredients and mix thoroughly. Refrigerate until ready to serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By czbteach_12479210
walnut, 43
on December 24, 2009
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I love this recipe. It is so easy to make and evertone loves it. I made it 6 times over the holidays for different parties and they were a smash hit!
By karahmehl_12413257
Conroe, 83
on December 06, 2009
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I used calamari as well as shrimp, and they turned out great! The chili lime salsa was one of the best I've had. Only downer is the prep time.
By faye.lipkins_277433
Bradenton, FL
on August 10, 2008
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The calamari puffs were just ordinary but the sauce is wonderful, I might try it with shrimp instead since others that recomended the recipe used shrimp instead of calamari. Everyone raved about the sauce.
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