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Sweet Corn Calamari with Roasted Corn Aioli
Starter

Sweet Corn Calamari with Roasted Corn Aioli

1 h 15 minServes 4Nutri-Score D€€
from @jujumaoo10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • squid rings (frozen, thawed)Fish500 g
  • tempura flourPantry90 g
  • rice flourPantry90 g
  • eggsDairy2 pieces
  • sage (dried, ground)Spices1 g
  • oregano (dried)Spices1 g
  • thyme (dried)Spices1 g
  • onion powderSpices2 g
  • lemon pepper seasoningSpices2 g
  • Spanish paprikaSpices2 g
  • garlic powderSpices3 g
  • black pepper (ground)Spices1 g
  • Frank's RedHot saucePantry120 ml
  • Worcestershire saucePantry80 ml
  • sweet corn powder (for seasoning)Spices10 g
  • sweet potato starch (for dry breading)Pantry240 g
  • water (for breading bits)Other120 ml
  • roasted corn (charred on open fire or stove)Produce130 g
  • roasted garlic (whole bulbs, roasted)Produce2 pieces
  • eggDairy1 piece
  • mustardPantry15 ml
  • olive oilPantry480 ml
  • lime (juiced)Produce1 piece
  • salt (to taste)Spices3 g

per serving

Nutrition

1,520kcal

Carbs
75 g
Proteins
24 g
Fat
125 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Mixing bowl ×2
  • Deep fryer
  • Kitchen thermometer
  • Tongs

step by step

Method

  1. Marinate the squid

    • Combine the squid rings with the tempura flour, rice flour, eggs, sage, oregano, thyme, onion powder, lemon pepper seasoning, Spanish paprika, garlic powder, pepper, Frank's RedHot sauce and Worcestershire sauce.
    • Mix well so the squid is fully coated, then let marinate in the fridge.
    Step 1

  2. Roast the corn and garlic

    • Roast the corn over an open fire or char it directly on the stove.
    • Roast the garlic bulbs until soft and caramelized.
    Step 2

  3. Make the roasted corn aioli

    • Add the roasted corn, roasted garlic, egg, mustard, olive oil, lime juice, salt and pepper to a blender or use a hand blender.
    • Blend until the mixture emulsifies into a mayonnaise-like consistency.
    Step 3

  4. Prepare the dry breading

    • Mix the sweet potato starch with water to form small bits that will crisp up during frying.
    Step 4

  5. Coat and first fry

    • Coat the marinated squid in the dry breading.
    • Fry at 165 °C for about 5 minutes, then remove and let cool.
    Step 5

  6. Double fry until crispy

    • Fry the calamari a second time at 180 °C or above until crispy.
    Step 6

  7. Season and serve

    • Transfer the fried calamari into a bowl, add the sweet corn powder and toss to combine.
    • Serve with the roasted corn aioli.
    Step 7
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