Calamari fritti with Zeppeline

Fried food to eat often is bad for you, but when you splurge make it count. 

I seldom use a deep fat fryer, I fry in a wok or pot depending on the amount of food to fry. This time I used the wok and 400 ml of sunflower oil.

I will filter it later and reuse it for savoury food two more times.

When you order calamari fritti here in a restaurant, or everywhere else, it is served with French fries. This was the only combo I knew until I saw the YT video from Pizzaiolo Luigi.

He comes from the region of Naples, Italy and cooks often recipes traditional of this area.

No French fries are served here - but something a lot better. Crispy on the outside and soft on the inside.

Zeppeline:

200 g "00" flour or AP flour

20 g fresh yeast

200 ml lukewarm water

Pinch of salt. 

Make that in to a dough and let it rest covered for 30 min. 

Heat the oil to 180 C and use 2 wetted teaspoons and scoop pieces in the oil. Fry until golden. Take out on a wirerack and salt.

500 g calamari rings, washed and dried

150 g AP flour, salt and pepper

1/2 lemon in slices

Put the calamari in the flour to coat them. Then use a fine mash sieve to shake off excess flour. Dump them in batches in the hot oil and fry for 4 min. Drain and season.

Side, traditionally served there:

1 head lettuce, washed and ripped in smaller pieces

Juice of 1 lemon

Olive oil

Fresh herbes

Fleur de Sel, pepper