A batch of these homemade calamari rings is a fantastic appetizer or snack for game day or other occasions when you want finger food. Thanks to the panko breading, they're very crunchy and perfect for dipping in different sauces.
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Fantastic appetizer
If you're into fried appetizers, this is a winner.
The body of the calamari is sliced, the pieces are breaded, and then fried until golden brown and fantastically crunchy, thanks to the panko coating.
Just like vintage cornflake chicken tenders or the always popular and juicy onion rings, it's a no-brainer for game day, movie nights and casual snacks.
These are extremely popular here during the Summer, especially when we're at the beach and want a quick snack with a cold beer. They come in paper-lined baskets, hot and still sizzling, crunchy and fantastic!
FAQ
Though it's the easiest way to achieve and maintain the right temperature, you can make calamari rings without one.
How to test the oil temperature without a thermometer: I use bread, but you can also use a wooden spoon. Drop a small piece of bread into the oil-if the oil is at the correct temperature, it should turn golden brown in about 60 seconds. Or, insert the handle of the spoon into the oil; if you see bubbles forming around it, the oil is ready for frying.
They are best enjoyed fresh for their crispiness, and, as a general rule, I don't recommend making them ahead. But, if you must, let them cool completely and store them in an airtight container in the fridge. To reheat, place them in a preheated oven at 350°F / 175°C for about 5 to 7 minutes until they regain their crispiness. Avoid microwaving, as this will make them soggy.
Dips and sauces to serve them:
- Homemade ketchup
- Roasted garlic aioli
- Mustard, regular or honey
- Tartar sauce
- Barbecue sauce
- Ranch sauce
- Spicy aioli
- Chili jam
Steps to make calamari rings
The Importance of dry calamari!
Remember to pat the calamari rings dry with paper towels before breading and frying to ensure a crisp coating.
Just like with potato wedges for French fries or onions for onion rings, the best results happen when the calamari rounds are completely dry before coating. Pat them with a paper towel to remove any surface moisture before dipping them in the flour.
Fresh calamari
How thick should you slice it? The ideal thickness is about ¼ to ½ inch (6 to 12mm) thick.
If the rings are too thin, they may overcook and become tough. If they are too thick, the center might not cook through before the outside becomes overly browned.
Flour mixture
It's the first step, and you want to season it. Simply coat the rings in it, shaking off excess.
Make sure the calamari rounds are dry before flouring them.
Egg mixture
Make sure you blend the eggs well. Stir until the egg whites are dissolved and incorporated.
Quickly dip the floured calamari, let the excess drip and transfer to the breadcrumb plate.
Breadcrumbs
We use panko (Japanese crumbs) for their incomparable crunchiness. You can use regular breadcrumbs, but it's worth looking for panko.
Make sure the rings are well coated.
Tips for deep frying
- Use a good amount of oil: though it might sound counterintuitive, the more oil the pot has, the less the food absorbs.
- Right temperature: aim to fry them at 350°F to 375°F (175°C to 190°C). This temperature range ensures the batter cooks quickly and crisps up without absorbing excess oil. Use a kitchen thermometer to monitor the oil temperature and adjust the heat to keep it within this range.
- The right oil for frying: Choose a vegetable oil with a high smoking point, such as sunflower oil or canola. These oils can withstand high temperatures without breaking down, allowing you to maintain consistent heat. Avoid olive oil and butter, as they can burn at the high temperatures required for frying.
- Maintain a consistent temperature: Avoid overcrowding the pot or frying pan, as this can cause the temperature to drop, resulting in soggy rings. Fry in small batches so each piece has enough space to cook evenly and allow the oil to return to the desired temperature between batches.
- Prevent the rings from becoming greasy. Make sure the oil is at the right temperature, around 350°F to 375°F (175°C to 190°C). Frying at this temperature allows the batter to cook quickly and absorb less oil. After frying, place the fried calamari on a wire rack or paper towel to drain excess oil. Avoid stacking them immediately after frying, as this can trap steam and make them soggy.
Draining
The final important step.
When the calamari rings come out of the oil, let them drain on a wire rack or a plate lined with paper towels. It helps to keep them crispy and not greasy.
Serve immediately!
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Crispy Fried Calamari Rings (Rabas)
Ingredients
- ½ pound raw calamari rings
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 egg, at room temperature
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 cups frying oil
Instructions
- In a large bowl, combine ½ pound raw calamari rings with ½ teaspoon salt, ⅛ teaspoon freshly ground black pepper and 1 teaspoon garlic powder. Toss to coat evenly.
- In one shallow dish, place ½ cup all-purpose flour. In another shallow dish, whisk 1 egg to combine well. In a third shallow dish, place 1 cup panko breadcrumbs.
- Dredge the calamari rings in the flour, shaking off any excess. Dip each ring in the beaten egg, allowing any excess to drip off. Finally, coat the rings completely in the panko breadcrumbs, gently pressing to ensure they adhere.
- Heat 2 cups frying oil (or as needed) in a medium skillet, saucepan or deep fryer to 350°F (175°C). You can use a thermometer to monitor the temperature.
- Working in batches, carefully add the breaded calamari rings to the hot oil. Fry for 2-3 minutes per batch, or until golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature and result in greasy calamari. Using tongs or a slotted spoon, carefully remove the cooked calamari rings from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Serve immediately with your favorite dipping sauces like ketchup, tartar sauce, spicy aioli or barbecue sauce.
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