Breaded Calamari Rings with Yogurt Sauce
These calamari rings turn out crispy on the outside and tender inside. The yogurt sauce with garlic and lemon adds freshness without heaviness.
- Time
- 20 min
- Serving
- 490 kcal
- Ingredients
- ≈ $3.49
- Protein
- 45 g
Ingredients
- 1 Frozen squid ringspack 400 g ≈ $6.00 180 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Breadcrumbs 35 g
- 4 Wheat flour 15 g
- 5 Paprika 2 g
- 6 Lemon≈ $4.70 per kg 30 g
- 7 Plain yogurtpack 300 g ≈ $2.19 70 g
- 8 Garlic≈ $10.00 per kg 4 g
- 9 Salt 2 g
- 10 Ground black pepper 1 g
- 11 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the calamari rings, pat dry with paper towels, and season with salt.
Mix the breadcrumbs with the paprika and pepper. Prepare the flour and beaten egg separately.
Dredge the rings in flour, dip in the egg, and coat with breadcrumbs.
Spray the air fryer basket with oil, arrange the rings in a single layer, and cook at 200 °C for 8–10 minutes until golden brown.
Mix the yogurt, grated garlic8, 10 g lemon6 juice, and a pinch of salt.
Serve the rings hot with the sauce and lemon6 wedges.
Tips
- Why it works
- Pat the squid dry before breading. Extra water soaks the flour and breadcrumbs, so the crust turns patchy and browns worse at 200 °C.
- Substitutions
- Swap yogurt for 10–15% sour cream in the same amount. Use 5 g of any neutral vegetable oil instead of sunflower oil.
- Common mistakes
- The most common mistake is overcooking the rings. After just 10 minutes they shrink, turn firm and smell more of the sea.
- Storing and reheating
- Eat fresh, while the crust is dry. If there are leftovers, keep them in the fridge for up to 1 day and reheat for 3–4 minutes in the air fryer at 180 °C.
- Serve with
- Serve for dinner with potatoes, rice or a simple cucumber and tomato salad.
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