Fried Calamari Rings in Chickpea Flour Batter with Parsley Salad
Appetizers • European
Description
Fried calamari rings in chickpea flour batter with parsley salad
Ingredients
- Chickpea 5 oz
- Paprika 1½ teaspoons
- Baking Powder ½ teaspoon
- Ground Cumin 1½ teaspoons
- Sparkling water 10 fl oz
- Calamari 6 pieces
- Vegetable Oil to taste
- Lemon ¼ piece
- Meyer Lemon Juice 3 tablespoons
- Olive Oil 3 tablespoons
- Garlic 1 clove
- Parsley 0 oz
- Harissa to taste
Step-by-Step Guide
Step 1
Sift the chickpea flour, paprika, cumin, and baking powder into a bowl, add 0.25 teaspoons of black pepper. Mix well and make a well in the center. Gently pour the sparkling water into the well and mix well. Season with salt, cover, and let sit for 30 minutes.
Step 2
Cut the lemon peel into very thin strips. Mix the lemon juice, olive oil, and minced garlic.
Step 3
Heat the vegetable oil in a pot. Slice the calamari into rings about 8 mm thick.
Step 4
Dip the calamari rings into the batter and shake off the excess. Fry for 30-60 seconds in hot oil until golden and crispy. Place on paper towels and keep warm.
Step 5
Add the parsley leaves and lemon zest to the dressing and mix well. Divide the salad into 4 bowls or plates, top with the calamari rings. Serve with harissa.
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