Calamari E Carciofi Fritti Recipe

Clean and dry

Pat the cleaned calamari rings and tentacles very dry with paper towels. Moisture prevents crisping; if needed, put them in a single layer on paper towels for 10 minutes to remove excess wetness.

Prepare artichokes

If using fresh baby artichokes, halve or quarter depending on size, remove the choke if present, and rub cut surfaces with half the lemon to prevent browning. If using jarred or frozen artichoke hearts, thaw and drain thoroughly, then pat dry.

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, cornmeal, rice flour (if using), baking powder, salt, and black pepper until evenly distributed.

Add cold liquid

In a separate chilled bowl lightly whisk the egg white just until frothy. Add the cold sparkling water and the ice cubes to the egg white, then immediately pour the cold liquid into the dry ingredients. Stir briefly with a fork or chopsticks — small lumps are fine. The batter should be thin enough to coat but not heavy (similar to heavy cream). Keep the bowl over a larger bowl filled with ice if available to maintain cold temperature.

Pour enough oil into a deep pot or heavy skillet to reach about 2–3 inches depth. Heat over medium-high until oil reaches 350–360°F (175–182°C). If you don't have a thermometer, drop a small bit of batter into the oil — it should sizzle and rise immediately without burning.

Dust first

Place a shallow tray with a small amount of flour (about 1/4 cup) and another with the batter. Lightly toss the calamari pieces and artichoke pieces in the flour to dry their surfaces; shake off excess. Dusting helps the batter adhere.

Batter and fry in batches

Working in small batches (do not crowd), dip a few pieces of calamari and artichoke into the cold batter to fully coat, letting excess drip back into the bowl. Carefully lower into the hot oil with a slotted spoon or spider. Fry calamari for 1.5–2 minutes until pale golden and just cooked through. Fry artichokes for 2.5–3.5 minutes until crisp and golden. If pieces stick together, gently separate with a skimmer. Maintain oil temperature near 350°F between batches; adjust heat if necessary.

Drain and season

Remove fried pieces to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly. Immediately sprinkle with fine sea salt and half of the chopped parsley while still hot.

Arrange calamari and artichokes on a serving platter. Sprinkle remaining parsley over the top and serve with lemon wedges and aioli or marinara on the side for dipping. Squeeze lemon just before eating for best flavor.

Serve hot and crisp. Leftovers will lose crispness; reheat in a 400°F (200°C) oven on a wire rack for 6–8 minutes if needed.