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Keto Crispy Calamari with Lemon Aioli – vegetarian recipe
Stav Kogan

Keto Crispy Calamari with Lemon Aioli

A low-carb, keto-friendly crispy calamari recipe using almond flour for a perfectly golden-brown, crunchy coating. Served with steamed vegetables and a zesty lemon aioli, this dish is a guilt-free appetizer or main course.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 750
Ingredients Method Nutrition

Ingredients
  

  • For the Crispy Calamari
  • 1 ½ pounds / 680g (24 oz) fresh squid, cleaned
  • 2 large eggs
  • 2 cups (224 g / 7.9 oz) almond flour
  • 1 cup (240 ml) extra virgin olive oil, for frying
  • ½ teaspoon black pepper
  • 1 teaspoon (5 ml / 0.2 fl oz) salt
  • For the Veggies & Garnish
  • 2 cups (180 g / 6.3 oz) broccoli florets
  • 2 cups (200 g / 7.1 oz) cauliflower florets
  • ½ cup (57 g / 2.01 oz) diced cheddar cheese
  • For the Creamy Lemon Sauce
  • ½ cup (115 g / 4.1 oz) mayonnaise
  • ½ cup (120 g / 4.2 oz) sour cream
  • 1 ½ tablespoons / 22ml (0.7 fl oz) fresh lemon juice
  • for Perfect Calamari
  • Ensure your oil is hot enough before you start frying. A good test is to drop a small piece of coated squid in; if it sizzles vigorously, the oil is ready. This ensures a crispy, not soggy, coating.
  • For an extra flavor kick, add a pinch of garlic powder, onion powder, or smoked paprika to your almond flour before dredging the squid.

Method
 

  1. Directions
  2. In a steamer basket over boiling water, steam the broccoli and cauliflower florets for 5-7 minutes, or until tender-crisp.
  3. Remove from heat and set aside.
  4. While the vegetables steam, prepare the dipping sauce.
  5. In a small bowl, whisk together the mayonnaise, sour cream, and lemon juice until smooth and creamy.
  6. Set aside.
  7. Prepare the squid by patting it completely dry with paper towels.
  8. Slice the bodies into ½-inch thick rings.
  9. In a shallow bowl, whisk the eggs with the salt and pepper.
  10. In a separate shallow bowl, spread out the almond flour.
  11. Working in batches, dip the squid rings into the egg wash, allowing any excess to drip off. Immediately dredge the rings in the almond flour, pressing gently to ensure they are fully coated.
  12. In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat until it shimmers (about 350°F or 175°C (350°F)). Carefully add a single layer of coated squid rings to the hot oil, being careful not to overcrowd the pan.
  13. Fry for 2-3 minutes, turning once, until golden brown and crispy. Use a slotted spoon to transfer the cooked calamari to a wire rack to drain.
  14. Repeat with the remaining squid.
  15. To serve, arrange the crispy calamari on a platter with the steamed vegetables.
  16. Drizzle with the creamy lemon sauce or serve it on the side for dipping, and garnish with a sprinkle of diced cheddar cheese.
  17. Do not overcook the squid! It becomes tough and rubbery very quickly. 2-3 minutes in the hot oil is the perfect amount of time for tender, crispy results.
  18. Pat the squid completely dry with paper towels before starting. A dry surface is key to helping the egg wash and almond flour coating adhere properly for maximum crunch.

Nutrition

Calories: 750kcalCarbohydrates: 9gProtein: 45gFat: 60g

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