*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is definitely a old family tradition of mine as well to make Calamari and it is always a winner. It takes very little time to make and it could be used as a meal or an appetizer. WONDERFUL recipe!!!
After reading others reviews I decided to add more seasoning and it was excellent! I added fresh garlic to the oil for starters. Then I added oregano crushed red and black pepper and garlic powder to the flour mixture. My husband and 2 teenage boys LOVED it! Two pounds wasn't enough even for an appetizer!
Kind of bland. I added a touch of Old Bay seasoning because I thought the salt and pepper would need a little kick. I try not to use too much because it is very salty but this seemed to lack any punch. I was careful to not fry too many pieces in my deep fryer because I didn't want them to stick but they didn't really get golden brown. They came out crispy but bland and pale. I will look for another recipe.
This is how I make calamari as well. I guess it would be bland by itself but we have it with a parmesan-peppercorn dip like the one Olive Garden serves with their calamari. I mix equal amounts sour cream and mayo together add a little salt and generous amounts of pepper and grated Parmesan or Romano cheese to make a thick peppery dip. Serving with lemon wedges for squeezing the juice over the calamari also adds flavor.
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