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Crumbed calamari rings

  • 0:30 Prep
  • 0:24 Cook


  • 1/3 cup cornflour
  • 1/2 cup dried panko breadcrumbs
  • 1 egg
  • 1/2 Lebanese cucumber, half cut into batons, half thinly sliced
  • 1/2 baby cos lettuce heart, leaves separated
  • 1/2 large carrot, cut into batons
  • 300g cleaned fresh calamari tubes
  • Rice bran oil, for shallow frying


  • 1
    Place cornflour on a plate. Season with salt. Place breadcrumbs on another plate. Whisk egg in a shallow dish.
  • 2
    Place cucumber batons, baby cos leaves and half the carrot in a small bowl.
  • 3
    Cut calamari into 1cm-thick rings (see note). Pat dry with paper towel.
  • 4
    Lightly toss calamari rings in cornflour. Dip in egg, then in breadcrumbs.
  • 5
    Pour enough oil into a large, deep heavy-based frying pan to come 5mm up side of pan. Heat over medium-high heat until hot. Cook calamari rings, in batches, for 2 to 3 minutes or until light golden.
  • 6
    Drain on paper towel. Serve with sides. (see note)

Source: taste.com.au


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