Ingredients Jump to Instructions ↓

  1. 2 pounds cleaned squid , cut into rings, see Cook's Note*

  2. 6 egg whites

  3. 3/4 cup all-purpose flour

  4. 21/2 cups panko, see Cook's Note**

  5. Kosher salt

  6. Serving suggestion: Green Papaya and Lotus Root Salad, recipe follows

  7. Special equipment: deep fryer

  8. 1 small fresh lotus root, peeled and thinly sliced, see Cook's Note*

  9. 1 green papaya , peeled and julienned

  10. 1 orange, juiced

  11. 1 Thai chile, finely chopped

  12. 1/4 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. Preheat the deep fryer to 375 degrees F.

  2. Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter . Toss calamari rings in the panko , 1 piece at a time.

  3. In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately.

  4. *Cook's Note: Also known as Calamari.

  5. **Cook's Note: Coarse bread crumbs often used in Japanese cooking. Panko is available in Asian food shops.

  6. Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water.

  7. Add lotus root, julienned papaya, orange juice , Thai chile and kosher salt. Mix well.

  8. Let stand for 15 minutes before serving.

  9. *Cook's Note: The root of the water lily, it has a taste and texture similar to potato . It's available canned and frozen and found in specialty Asian markets.

  10. Yield: 2 cups Preparation Time: 15 minutes


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