Fried Calamari Rings in Chickpea Flour Batter with Parsley Salad

Appetizers | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Fried calamari rings in chickpea flour batter with parsley salad

Ingredients

Chickpea - 5.3 oz
Paprika - 1½ teaspoons
Baking Powder - ½ teaspoon
Ground Cumin - 1½ teaspoons
Sparkling water - 8 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 - 0.7 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.