Crispy Squid Rings

Name: Crispy Squid Rings
Total time: 30 min
Yield: 2
Ingredients: 400 g Squid rings, frozen or fresh; 60 g Wheat flour; 20 g Cornstarch; 1 Stück Garlic clove, finely chopped; 1 Stück Garlic clove, finely chopped; 1 Stück Red chili pepper, finely chopped; 1 Stück Lemon, zest and juice; 1 TL Sweet paprika powder; 2 EL Olive oil; 0.5 Bund Parsley, chopped; Salt; Black pepper, freshly ground

Crispy squid rings from the air fryer, lightly seasoned with garlic, chili and lemon. A fresh lemon dip or a simple salad goes well with them.

By Beeny · 2 servings · 30 minutes

Ingredients

400 g Squid rings, frozen or fresh
60 g Wheat flour
20 g Cornstarch
1 Stück Garlic clove, finely chopped
1 Stück Garlic clove, finely chopped
1 Stück Red chili pepper, finely chopped
1 Stück Lemon, zest and juice
1 TL Sweet paprika powder
2 EL Olive oil
0.5 Bund Parsley, chopped
Salt
Black pepper, freshly ground

Method

Rinse the squid rings thoroughly and pat them dry well with kitchen paper. If frozen, let them thaw completely beforehand.
Mix the flour, cornstarch, paprika powder, a pinch of salt and pepper in a bowl.
In a second bowl, stir together the garlic, chili, lemon zest, olive oil and half of the parsley.
Toss the squid rings in the garlic-chili-oil mixture, then coat them in batches in the flour mixture and shake off any excess flour.
Preheat the air fryer to 200 °C. Place the rings in a single layer in the basket and cook for 8 to 10 minutes until crispy, turning them once halfway through. Work in batches so they don't stick together.
Drizzle the finished rings with a little lemon juice, sprinkle with the remaining parsley and serve immediately.