Recipe courtesy of Bert Cutino

Sardine Factory Famous Calamari Puffs Appetizer

  • Level: Intermediate
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings (5 per person)
Save 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

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

Directions

  1. 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.) 
  2. 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. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.