Calamari Fritto
- 3 cups vegetable oil
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 12 squid, cleaned and sliced into rings
- 1 lemon, wedged, for garnish
1) Cut the head and tentacles off all of the calamari. Once the head is removed clean out the inside making sure to remove the quill. Scrape or peel the skin off the squid until you reach the white flesh. Cut into rings and rinse under the water.
2) In a medium size mixing bowl mix together flour, salt, oregano and black pepper.
3) Take each piece of calamari and dip it in the flour. Make sure to cover entirely in flour. Shake off the excess.
4) Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked.
5) Dry squid on paper towels.
Serve with wedges of lemon.
Hey, thanks for that calamari recipe! I do LOVE calamari!
Here's the Delictibite recipe. Lisa and I have been best friends since we were 10 years old. The first Christmas that I visited her house (in 1975), her mother served these delicious cookies, and I was entranced with them. Eighteen years later, at my bridal shower, she presented me with her recipe, and I have been making multiple batches of them for Christmas ever since.
DELECTIBITES
- ½ cup butter
- 1 cup flour
- 2 TBS. sugar
- 1 cup finely chopped walnuts
- 1 tsp. vanilla
- powdered sugar
1) Combine butter, sugar and vanilla, and mix well
2) Stir in flour and walnuts
3) Chill one hour
4) Preheat oven to 350 degrees F.
5) Shape into marble-sized balls and bake
on ungreased cookie sheet 15-17 minutes. DO NOT
BROWN!
6) Remove and roll cookies in powdered sugar while
still warm. (Careful of your fingers; they
get HOT!)