Recipe courtesy of Bert Cutino
Sardine Factory Famous Calamari Puffs Appetizer
- Level: Intermediate
- Yield: 4 servings (5 per person)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 595
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 66
- Dietary Fiber
- 7
- Sugar
- 37
- Protein
- 32
- Cholesterol
- 417
- Sodium
- 2473
- Total: 30 min
- Prep: 25 min
- Cook: 5 min
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
- 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:
- 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.