Sardine Factory Famous Calamari Puffs Appetizer |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for deep-frying |
1 1/4 pounds squid, cleaned tubes only |
1/2 cup chopped onion |
1/2 cup scallions, finely chopped |
1/4 cup grated parmesan |
1 egg |
1 teaspoon chopped fresh parsley leaves |
1 teaspoon granulated garlic |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons panko (japanese bread crumbs) |
2 tablespoons superfine cracker meal |
lemon wedges, for serving |
chili lime salsa, recipe follows |
Directions:
1. Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F. (Oil should not come more than halfway up the sides of the pan.)
2. Chop the squid fillets into small pieces and place in a medium bowl. Add the chopped onion, scallions, cheese, egg, parsley, garlic, salt and pepper and mix thoroughly. Add bread crumbs into the mixture and form into 1 1/2-ounce balls. Dredge the balls in the cracker meal and lay on a parchment paper-lined sheet pan to firm. Carefully drop squid balls into the fryer and fry until golden brown, 3 to 5 minutes. Arrange them on a platter with lemon wedges and serve with the chili lime salsa on the side.
3. Chili Lime Salsa:
4. 1 1/4 cups chili sauce
5. 2 cups ketchup
6. 1/2 cup horseradish cream
7. 1/4 cup chopped fresh cilantro
8. 2 ounces lime juice
9. 1 1/2 teaspoons chopped garlic
10. 1 teaspoon Worcestershire sauce
11. Dash hot pepper sauce (recommended: Louisiana Gold)
12. Salt and freshly ground pepper
13. In a large bowl, mix chili sauce and ketchup together until well blended. Add the rest of the ingredients and mix thoroughly. Refrigerate until ready to serve.
14. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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