Sardine Factory Famous Calamari Puffs Appetizer

Name: Sardine Factory Famous Calamari Puffs Appetizer
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings (5 per person)
Cuisine: american
Ingredients: Vegetable oil, for deep-frying; 1 1/4 pounds squid, cleaned tubes only; 1/2 cup chopped onion; 1/2 cup scallions, finely chopped; 1/4 cup grated Parmesan; 1 egg; 1 teaspoon chopped fresh parsley leaves; 1 teaspoon granulated garlic; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons panko (Japanese bread crumbs); 2 tablespoons superfine cracker meal; Lemon wedges, for serving; Chili Lime Salsa, recipe follows; 1 1/4 cups chili sauce; 2 cups ketchup; 1/2 cup horseradish cream; 1/4 cup chopped fresh cilantro; 2 ounces lime juice; 1 1/2 teaspoons chopped garlic; 1 teaspoon Worcestershire sauce; Dash hot pepper sauce (recommended: Louisiana Gold); Salt and freshly ground pepper

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Level: Intermediate
Total: 30 min

Prep: 25 min
Cook: 5 min

Yield: 4 servings (5 per person)

Level: Intermediate
Total: 30 min

Prep: 25 min
Cook: 5 min

Yield: 4 servings (5 per person)

Ingredients

Vegetable oil, for deep-frying

1 1/4 pounds squid, cleaned tubes only

1/2 cup chopped onion

1/2 cup scallions, finely chopped

1/4 cup grated Parmesan

1 egg

1 teaspoon chopped fresh parsley leaves

1 teaspoon granulated garlic

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons panko (Japanese bread crumbs)

2 tablespoons superfine cracker meal

Lemon wedges, for serving

Chili Lime Salsa, recipe follows

Chili Lime Salsa:

1 1/4 cups chili sauce

2 cups ketchup

1/2 cup horseradish cream

1/4 cup chopped fresh cilantro

2 ounces lime juice

1 1/2 teaspoons chopped garlic

1 teaspoon Worcestershire sauce

Dash hot pepper sauce (recommended: Louisiana Gold)

Salt and freshly ground pepper

Directions

Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F. (Oil should not come more than halfway up the sides of the pan.)
Chop the squid fillets into small pieces and place in a medium bowl. Add the chopped onion, scallions, cheese, egg, parsley, garlic, salt and pepper and mix thoroughly. Add bread crumbs into the mixture and form into 1 1/2-ounce balls. Dredge the balls in the cracker meal and lay on a parchment paper-lined sheet pan to firm. Carefully drop squid balls into the fryer and fry until golden brown, 3 to 5 minutes. Arrange them on a platter with lemon wedges and serve with the chili lime salsa on the side.

Chili Lime Salsa:

In a large bowl, mix chili sauce and ketchup together until well blended. Add the rest of the ingredients and mix thoroughly. Refrigerate until ready to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.