Calamari Fritte from Maggiano's Little Italy features tender, lightly breaded calamari rings fried to a golden crisp, served with a zesty marinara sauce for a delightful combination of crunchy exterior and tender seafood inside.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Slotted spoon
- Paper towels
- Large plate or tray
- Saucepan (for marinara sauce)
- Serving platter
- Chef’s knife
- Cutting board
Ingredients
- 1 lb (450g) fresh calamari, cleaned and sliced into rings
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs
- 1/4 cup whole milk
- Vegetable oil (for frying)
- 2 cups marinara sauce
- 1 lemon (cut into wedges)
- 2 tablespoons fresh parsley (chopped)
Fresh calamari is essential for achieving the tender texture in Calamari Fritte, so ensure that your seafood is cleaned properly and sliced into uniform rings to promote even cooking. The combination of all-purpose flour and cornmeal creates a crunchy, golden crust that complements the soft interior, while the spices like garlic powder, paprika, salt, and black pepper enhance the overall flavor. Use vegetable oil with a high smoke point for frying to maintain the crispiness without burning the breading. When preparing the batter, whisk eggs and whole milk together to help the breading adhere evenly to each calamari ring. Your homemade Calamari Fritte from Maggiano's Little Italy copycat menu will deliver the same satisfying crunch and zesty marinara dipping experience as the original dish.
Instructions
- Pat calamari rings dry with paper towels.
- In a mixing bowl, whisk together flour, cornmeal, garlic powder, salt, black pepper, and paprika.
- In another mixing bowl, beat eggs with milk.
- Dredge calamari rings in the flour mixture, shaking off excess.
- Dip dredged calamari into the egg mixture.
- Coat calamari again in the flour mixture.
- Fill deep fryer or large saucepan with vegetable oil and heat to 350°F (175°C).
- Fry calamari in batches for 2-3 minutes until golden and crispy.
- Remove fried calamari with a slotted spoon and drain on paper towels.
- Warm marinara sauce in a saucepan over low heat.
- Transfer calamari to a serving platter.
- Sprinkle chopped parsley over calamari.
- Serve with lemon wedges and warm marinara sauce.
Substitution
Calamari Fritte from Maggiano's Little Italy copycat menu can be easily adapted if fresh calamari is unavailable by using frozen calamari rings, which should be thoroughly thawed and patted dry to ensure proper breading adherence. If a deep fryer is not accessible, frying the calamari in a heavy-bottomed skillet with a sufficient amount of vegetable oil heated to 350degF (175degC) works well to achieve the signature golden crisp. You may substitute cornmeal with panko breadcrumbs for a different crunchy texture, while maintaining the seasoning blend to preserve flavor authenticity. When preparing the marinara sauce, canned crushed tomatoes can replace fresh tomatoes without sacrificing the sauce's vibrant taste and consistency. For serving, your choice of fresh lemon wedges enhances the calamari with a bright citrus note, balancing the richness of the fried coating.
Tips
Ensure calamari rings are thoroughly dried with paper towels before breading to prevent soggy coating and help the flour mixture adhere better. Heat vegetable oil to a consistent 350degF (175degC) for optimal frying; oil that is too cool will result in greasy calamari, while too hot oil can burn the coating. Fry calamari in small batches to maintain oil temperature and achieve an even, golden crisp texture on each ring. Use fresh parsley and lemon wedges as garnishes to enhance the flavor balance and presentation of your Calamari Fritte.
Nutritions
Calamari Fritte from Maggiano's Little Italy provides a mix of protein and carbohydrates, primarily from the fresh calamari and the flour-cornmeal breading. One serving contains about 20 grams of protein along with 30 grams of carbohydrates, supporting muscle maintenance and energy needs. The dish contains moderate fat from the vegetable oil used in frying, contributing to around 15 grams per serving, which you should consider if monitoring fat intake. Your meal also includes essential vitamins and minerals from the calamari and fresh parsley garnish, such as vitamin C and iron.
Storage
To store leftover Calamari Fritte, allow the calamari to cool completely before placing it in an airtight container to maintain its crispiness. Store the container in the refrigerator and consume within 1 to 2 days to ensure freshness and optimal flavor. When reheating, use an oven or air fryer set to 350degF (175degC) to restore the crunchy texture without making it soggy, and keep the marinara sauce separate to rewarm gently on the stove.
Variation or Alternatives
You can swap the cornmeal with panko breadcrumbs for a lighter and crunchier texture. Instead of deep frying, try pan-frying the calamari in a shallow layer of oil to reduce oil absorption while maintaining crispiness. For a gluten-free variation, replace all-purpose flour with rice flour or chickpea flour in the dredging mixture. Consider adding a pinch of cayenne pepper to the seasoning for an extra spicy kick that complements the zesty marinara sauce.
Allergies
Calamari Fritte contains seafood, specifically calamari, which is a common allergen that can trigger reactions in individuals with shellfish or mollusk allergies. The dish also includes eggs and milk, both of which are frequent allergens to watch for if you have sensitivities. If you have any known allergies to these ingredients, it's important to inform the restaurant or avoid this dish to prevent adverse reactions.
Why this recipe?
Maggiano's Little Italy's Calamari Fritte features tender, perfectly fried squid rings with a crispy golden batter seasoned to enhance natural flavors. Its accompanying zesty marinara and creamy lemon aioli sauces offer a balanced combination of tang and richness that delights the palate. You'll appreciate how this dish combines authentic Italian preparation with bold, fresh ingredients, making it a standout appetizer. Trying this copycat recipe lets you recreate the restaurant's iconic taste and impress guests with a gourmet homemade treat.