COCONUT CALAMARI RECIPE BY TASTY
These coconut calamari strips are super refreshing and a great source of fiber! A perfect meal for the warmer months (or any month you'd like to enjoy some deep-fried goodness)!
Provided by Merle O'Neal
Categories Appetizers
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the marinade: In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.
- Cut the coconut into ½-inch (1 ¼ cm) wide strips and add to the marinade. Cover and refrigerate for 2-4 hours.
- Heat 1 inch (2 ½ cm) of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375°F (190°C). Set a wire rack inside a baking sheet or line with paper towels and set nearby.
- In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.
- In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.
- Working in batches, remove the coconut meat from the marinade and transfer to the non-dairy milk mixture. Allow any excess liquid to drip off, then transfer to the flour mixture, tossing to coat.
- Working in batches to avoid overcrowding the pan, fry the battered coconut meat for about 2 minutes, until golden brown. Transfer to the wire rack to drain and immediately season with salt and lemon juice.
- Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.
- Enjoy!
CRUNCHY CALAMARI SALAD
Provided by Florence Fabricant
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Slice the squid into thin rings and coarsely chop the tentacles. Preheat an oven or toaster oven to 400 degrees. Bring two quarts of water to a boil.
- When the water is boiling, add the juice of half a lemon and season it with a teaspoon of salt. Add the squid and stir and when the water returns to a boil, drain the squid and allow it to cool to room temperature.
- Spread the bread on a baking sheet, place in the oven and bake until the bread has dried out and turned lightly golden.
- Heat the oil in a heavy skillet, stir in the garlic, remove from the heat immediately, pour the oil and garlic over toasted bread, stirring well.
- Place the squid in a serving bowl and toss with the remaining lemon juice. Fold in the tomatoes, onion, parsley and hot red pepper to taste. Just before serving, fold in the toasted bread along with any oil and garlic in the pan. Season to taste with salt and serve.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 491 milligrams, Sugar 3 grams, TransFat 0 grams
CALAMARI SALAD
Steps:
- Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
- Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
- Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
- Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
CALAMARI SALAD
Steps:
- To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
- Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.
CALAMARI SALAD
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cut tubes of calamari into 1-inch rings and cut the tentacles in half. In a large pot bring water and 2 tablespoons of salt to a boil. Carefully place the calamari in the pot. Cook the calamari until tender, about 2 minutes. Be sure not to overcook.
- Strain the calamari and place in a mixing bowl. Add all of the ingredients and mix well. Add salt and pepper, to taste. Serve the calamari cold.
COCONUT AMBROSIA SALAD
I've been making this recipe for well over thirty years, and it's still good.
Provided by Didi
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
- Mix together well and chill 1 hour before serving. Garnish with cherries.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 31 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 6.7 g, Sodium 48.4 mg, Sugar 18.4 g
CALAMARI SALAD
This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. -Paul Rinaldi, Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Nutrition Facts :
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