Fried squid rings in chickpea flour batter with parsley salad
4 servings
25 minutes
Fried squid rings in chickpea flour batter are a refined dish that embodies European gastronomic traditions. Chickpea flour gives the batter lightness and a pleasant nutty flavor, while the addition of cumin and paprika enriches the aroma with Eastern notes. Crispy squid rings infused with citrus hints of lemon pair perfectly with the freshness of parsley and the spiciness of harissa. The lightness of the batter makes the dish airy, while frying in hot oil creates a golden crust that reveals the tenderness of the seafood inside. This recipe is not just an appetizer but a culinary journey that can surprise even discerning gourmets. It is best served immediately to enjoy the crunch of freshly prepared squid and the rich flavor of the salad. A wonderful choice for a festive dinner or a cozy evening.
1
Sift chickpea flour, paprika, cumin, and baking powder into a bowl, add 0.25 teaspoons of black pepper. Mix well and make a hole in the center. Carefully pour soda water into the hole and mix well. Add salt, cover, and let it sit for 30 minutes.
- Chickpea flour (gram flour): 150 g
- Paprika: 1.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Ground caraway: 1.5 teaspoon
- Soda water: 250 ml
2
Cut the lemon zest into very thin strips. Mix lemon juice, olive oil, and minced garlic.
- Lemon: 0.3 piece
- Lemon juice: 3 tablespoons
- Olive oil: 3 tablespoons
- Garlic: 1 clove
3
Heat vegetable oil in a pot. Cut the squid into rings 8 mm thick.
- Vegetable oil: to taste
- Squid: 6 pieces
4
Dip the squid rings in batter and shake off the excess. Fry for 30-60 seconds in hot oil until golden and crispy. Place on paper towels and keep warm.
- Chickpea flour (gram flour): 150 g
- Vegetable oil: to taste
5
Add parsley leaves and lemon zest to the dressing and mix well. Divide the salad into 4 bowls or plates, and top with rings of squid. Serve with harissa.
- Parsley: 20 g
- Lemon: 0.3 piece
- Harissa: to taste
