OK...this is really just Fried Calamari, but thought it sounded more elegant as Fritti! I've made this a couple times now and keep tweaking. Thanks to my good friend Brenna Reilly, I think I now have the soaking and flouring technique down. Next time I will add some Italian herbs-basil and oregano, a little garlic powder, dash of pepper flakes to the breading, and a squeeze of lemon juice to finish after frying. If served with a rich Marinara sauce, I can then actually call it Calamari Fritti!
|No dipping sauce this time; just a simple coleslaw.|
|You can use tongs to drop the calamari in. |
I used my fingers.