Fried Calamari Salad Recipe

Name: Fried Calamari Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rice vinegar*; 1/4 cup frozen orange juice concentrate, thawed; 2 tablespoons light yellow miso*; 1 tablespoon minced peeled fresh ginger; 2 teaspoons sugar; 2 garlic cloves, minced; 1 teaspoon hot chili oil*; 1/2 cup vegetable oil; 1chayote squash, peeled, cored, diced; 1 head curly endive, thinly sliced; 1 head radicchio, thinly sliced; 1 1/3 cups sliced drained canned hearts of palm; 1/3 cup chopped fresh mint; 1/2 cup all purpose flour; 1/2 cup cornstarch; Vegetable oil (for frying); 2 pounds cleaned calamari with tentacles, bodies cut into 1/2-inch-wide rings; 1/2 cup flaked sweetened coconut; 1 cup lightly salted roasted cashews

Servings: persons

1/2 cup rice vinegar*
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons light yellow miso*
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
2 garlic cloves, minced
1 teaspoon hot chili oil*
1/2 cup vegetable oil
1chayote squash, peeled, cored, diced
1 head curly endive, thinly sliced
1 head radicchio, thinly sliced
1 1/3 cups sliced drained canned hearts of palm
1/3 cup chopped fresh mint
1/2 cup all purpose flour
1/2 cup cornstarch
Vegetable oil (for frying)
2 pounds cleaned calamari with tentacles, bodies cut into 1/2-inch-wide rings
1/2 cup flaked sweetened coconut
1 cup lightly salted roasted cashews

1
Whisk first 7 ingredients in medium bowl until miso dissolves.
2
Gradually whisk in 1/2 cup vegetable oil.
3
Cook chayote in medium saucepan of boiling salted water just until tender, about 5 minutes.
4
Drain; cool.
5
Combine chayote, endive, radicchio, hearts of palm and mint in large bowl.
6
Mix flour and cornstarch in pie dish.
7
Add enough vegetable oil to heavy large pot to reach depth of 3 inches.
8
Heat to 350F.
9
Sprinkle calamari with salt and pepper.
10
Dredge calamari in flour mixture; shake off excess.
11
Working in batches, add calamari to pot and deep-fry just until crisp and brown, about 3 minutes per batch.
12
Using slotted spoon, transfer calamari to paper towels and drain.
13
Add calamari to bowl with chayote salad; add coconut, cashews and 2/3 cup dressing and toss to coat.
14
Divide salad among 8 plates and serve.
15
*Available at Asian markets and some supermarkets nationwide.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup rice vinegar*, 1/4 cup frozen orange juice concentrate, thawed, 2 tablespoons light yellow miso*, 1 tablespoon minced peeled fresh ginger, and more.

Yes, Fried Calamari Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fried Calamari Salad

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