Cripsy Cassava Flour Calamari

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Crispy Cassava flour coated Calamari...of my favorite meals to make. There's no need to deep fry. Seriously so much goodness happening on one plate and you'll be happily surprised when you see how it cooks up in just a few minutes!

Ingredients - Serves 1-2 as an appetizer or light lunch

  • 1 pound of fresh Calamari, tubes and tentacles (tubes cut into ringlets) patted dry
  • 2-3 tablespoons of Cassava flour
  • 1/4 cup melted ghee + coconut oil

How To

1). Place calamari and tentacles in a large bowl. Sprinkle 2-3 tablespoons of cassava flour onto the calamari. Use your hands to make sure all the calamari pieces are coated.

2). Heat the ghee and coconut oil in a large skillet over medium heat. Shake off excess the flour from 1/4 of the calamari, and place lightly dredged calamari in hot ghee and oil blend. Cook for about 3-4 minutes, continually turning calamari over with a slotted spoon. Once cooked and crispy, transfer to a paper towel lined plate.

3). Repeat above steps until all of the calamari are crispy. Sprinkle with sea salt and give a few squeezes of fresh lemon juice. Eat alone, or combine with (see photos below) a salad, potatoes, salsa, olives, etc...