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Zizzi Calamari Fritti

Crispy Italian fried calamari with garlic aioli. Light, crunchy coating with tender squid rings - perfect starter or sharing plate.

SnacksHigh-Protein
Serves: 4Prep: 15 minsCook: 10 minsTotal: 25 mins
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Contains Allergens

cereals containing gluten (wheat)molluscs
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Crispy fried calamari rings with a lemon wedge and a side of tartar sauce on a blue plate set on a wooden surface.

Why you'll love it

Zizzi's Calamari Fritti is the ultimate Italian appetizer - tender squid rings coated in a perfectly seasoned crispy batter and fried until golden. The secret to achieving restaurant-quality calamari at home is all in the coating: a mix of flour, cornstarch, and a touch of baking powder creates that signature light, crispy texture that stays crunchy. Served with a creamy garlic and basil aioli for dipping, this dish captures the essence of Italian coastal cooking. Whether you're starting a dinner party or looking for a delicious sharing plate, this calamari rivals any restaurant version.

About the original

Zizzi's sharing platters and starters showcase their commitment to authentic Italian flavors and quality ingredients. Their Calamari Fritti is a customer favorite, featuring crispy squid rings served with a signature garlic and basil aioli that perfectly complements the tender seafood.

The dish represents the Italian tradition of 'frittura mista' - mixed fried seafood that's popular along Italy's extensive coastline. Zizzi brings this Mediterranean classic to UK diners, maintaining the authentic preparation methods while making it accessible to everyone.

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Ingredients

servings

Calamari

  • 500 g Squid rings — cleaned
  • 100 g Plain flour
  • 50 g Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Smoked paprika
  • 1 tsp Fine sea salt
  • 0.5 tsp Black pepper
  • 1000 ml Vegetable oil — for frying

Garlic Basil Aioli

  • 2 clove Garlic — minced
  • 10 g Fresh basil — finely chopped
  • 0.5 piece Lemon — juice only
  • 120 ml Olive oil
  • 0.25 tsp Fine sea salt

Method

Your Progress0 of 9 steps

Pat squid rings completely dry with kitchen paper - this is crucial for crispiness.

Make aioli: In a bowl, whisk together minced garlic, chopped basil, lemon juice, olive oil and salt. Set aside.

In a large bowl, mix flour, cornstarch, baking powder, paprika, salt and pepper.

Heat vegetable oil in a deep pan or fryer to 190°C (375°F).

Working in batches, toss squid rings in the flour mixture, shaking off excess.

Carefully drop coated squid into hot oil. Fry for 2-3 minutes until golden and crispy.

Remove with a slotted spoon and drain on kitchen paper. Season immediately with salt.

Repeat with remaining squid, ensuring oil returns to temperature between batches.

Serve immediately with garlic basil aioli and lemon wedges on the side.

Tips & Variations

FAQs

Can I use frozen squid?
Yes! Defrost completely and pat very dry before coating. Frozen squid works great for frying.
Why is my calamari rubbery?
Overcooked! Fry for only 2-3 minutes. Any longer makes it tough and chewy.
Can I bake instead of fry?
Yes, but it won't be as crispy. Spray with oil and bake at 220°C for 10-12 minutes, flipping once.
How do I know when oil is hot enough?
Use a thermometer for 190°C, or drop a small piece of bread - it should sizzle immediately.

Nutrition (per serving)

Calories385 kcal
Protein24 g
Fat22 g
Carbs28 g

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