Gluten-Free Crunchy Squid Balls
Satisfy your craving for crispy seafood delights with these Gluten-Free Crunchy Squid Balls! Bursting with flavor from fresh squid blended with garlic, ginger, and fragrant herbs like parsley and spring onions, these bite-sized treats are coated in a golden, gluten-free crust for maximum crunch. The simple yet effective three-step breading process ensures irresistibly crisp exteriors that contrast perfectly with the tender, savory centers. Fried to perfection in hot oil, these squid balls are ready in just 30 minutes, making them an ideal appetizer or party snack. Serve them hot with a squeeze of fresh lemon for a zesty finish that will leave your taste buds longing for more. This easy yet elevated recipe is perfect for gluten-free eaters and seafood enthusiasts alike!
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Ingredients
- 500 grams squid, cleaned and cut into chunks
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 cup gluten-free flour
- 1 cup gluten-free bread crumbs
- 1 egg, beaten
- 2 spring onions, thinly sliced
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 500 milliliters vegetable oil, for frying
- 4 lemon wedges, for serving
Directions
Step 1
Rinse the squid thoroughly under cold water and pat dry with paper towels.
Step 2
In a food processor, combine the squid chunks, minced garlic, grated ginger, spring onions, parsley, salt, and pepper. Pulse until the mixture forms a coarse paste.
Step 3
Transfer the squid mixture to a bowl. Using your hands, shape the mixture into small balls, about the size of a golf ball.
Step 4
Place the gluten-free flour, beaten egg, and gluten-free bread crumbs in separate shallow bowls.
Step 5
Roll each squid ball first in the flour, then dip into the beaten egg, and finally coat with the bread crumbs. Ensure an even coating for maximum crunchiness.
Step 6
Heat the vegetable oil in a large deep saucepan over medium-high heat until it reaches about 180°C (350°F).
Step 7
Carefully lower the squid balls into the hot oil using a slotted spoon, frying in batches to avoid overcrowding, until golden brown and cooked through, about 3-4 minutes per batch.
Step 8
Remove the squid balls from the oil and drain on paper towels to remove excess oil.
Step 9
Serve hot, garnished with lemon wedges for squeezing over the top.
Nutrition Facts
| Serving size | (1579.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6327.7 |
| Total Fat 526.1g | 0% |
| Saturated Fat 77.7g | 0% |
| Cholesterol 1350mg | 0% |
| Sodium 3090.8mg | 0% |
| Total Carbohydrate 305.8g | 0% |
| Dietary Fiber 20.2g | 0% |
| Total Sugars 15.4g | |
| Protein 109.6g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 484.0mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2166.4mg | 0% |
Source of Calories