Kalamari Fritters with Lemon-Dill Aioli
Crispy, golden fritters featuring tender calamari rings coated in a savory seasoned flour. These delightful bites are perfectly complemented by a creamy, tangy aioli infused with fresh lemon and dill. They make for a sensational appetizer or a light, satisfying dinner option.
Prep Time
30 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
Clean the calamari, removing the beak and quill. Cut the bodies into rings about 1 cm thick. Pat them dry with paper towels.
~5 min - 2
In a large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, and garlic powder.
~2 min - 3
Add the calamari rings to the seasoned flour mixture and toss to coat evenly. Shake off any excess flour.
~3 min - 4
Heat the vegetable oil in a large frying pan over medium-high heat to about 180°C (350°F).
~5 min - 5
Carefully add the coated calamari rings to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per batch, until golden brown and crispy.
~6 min - 6
Remove the fried calamari with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
~1 min - 7
While the calamari are frying, prepare the aioli: in a medium bowl, whisk together the mayonnaise, chopped dill, lemon juice, and minced garlic clove.
~2 min - 8
Serve the crispy kalamari fritters immediately with the lemon-dill aioli on the side for dipping.
Tips
- Do not overcook the calamari, as it can become tough. Frying for a short time is key to tender fritters.
- For extra crispiness, double-fry the calamari: fry them until lightly golden, remove and drain, then fry again for another minute until perfectly crisp.
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