Sunbeam ODF 510 - Manual (Page 17)

C
ALAMARI (S
QUID
)
M
AKES
4 6 S
ERVINGS
7 cups olive oil or olive oil blend not use virgin)
1 cup all-purpose flour
cup yellow cornmeal
1 tsp. salt
tsp. pepper
tsp. garlic powder
3
2 Ibs. fresh or frozen, thawed calamari
2 cups jarred or homemade marinara sauce for dipping,
optional
1. Pour oil into deep fryer. Set fryer temperature to
2. In a medium bowl, combine flour, cornmeal, salt, pepper and
garlic powder. In another bowl, beat eggs.
3. Top a wire cooling rack with a double thickness of paper towels;
set rack near fryer. Dry calamari thoroughly with additional
paper towels. Dip calamari first in eggs, then in flour mixture.
Set coated calamari on waxed paper.
4. With fryer lid closed, lower empty fryer basket into oil and
quickly bring back to highest position. Add 5 6 pieces of coated
calamari to the basket, close lid and lower filled basket into oil.
Fry 1 2 minutes until light golden brown and raise basket.
5. Using a slotted metal spoon, remove calamari to prepared
wire rack.
6. Return oil to temperature before repeating process with remaining
calamari. Serve, if desired, with marinara sauce.