Imported from Instagram
Crispy Roman-Style Calamari in the Air Fryer
A light, gluten-free version of Roman-style calamari, coated with instant mashed potato flakes instead of flour. They turn out crispy on the outside and juicy on the inside, without the need to deep-fry them in a large amount of oil.
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Ingredients
- Calamari strips (Approximately 300 g; dried very well before coating.)
- Instant mashed potato flakes (Approximately 60 g, or as much as needed to coat the calamari thoroughly; use a certified gluten-free product.)
- Salt (To taste; approximately 2 g is estimated.)
- Parsley (A small amount, chopped; approximately 5 g is estimated.)
Steps
- 1
Dry the calamari strips very well with paper towels. This step is important to help the coating adhere and become crispy in the air fryer.
- 2
Place the calamari strips in a large bowl.
- 3
Add the instant mashed potato flakes and mix or coat the strips until they are completely covered on all sides.
- 4
Season the coated calamari with salt and parsley. Distribute the parsley evenly so that each strip is seasoned.
- 5
Place the calamari in the air fryer basket in a single layer, leaving some space between the pieces so the air can circulate. Do not overcrowd them; cook in batches if necessary.
- 6
Cook in the air fryer for 10-15 minutes, until the coating is golden and crispy and the calamari appears cooked through. The exact time will depend on the size of the strips and the power of the appliance; check for doneness after 10 minutes.
- 7
Serve immediately, while crispy on the outside and juicy on the inside.
Notes
The quantities were not specified in the source; they have been estimated for 2 servings. To keep the recipe gluten-free, check the labeling of the instant mashed potato flakes and avoid cross-contamination. No oil is mentioned in the source, so none has been added.
Nutrition per serving
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