Low Sodium Crunchy Squid Balls
Elevate your seafood game with these irresistible Low Sodium Crunchy Squid Balls—perfectly crispy on the outside, tender and flavorful on the inside! This healthier twist on a classic snack or appetizer keeps the sodium in check without compromising on taste. Fresh squid is blended with bold yet balanced seasonings like low sodium soy sauce, garlic powder, and paprika to create a savory base, while a coating of panko breadcrumbs ensures maximum crunch. Ideal for frying, these golden bites come together in just 35 minutes and are perfectly complemented by a sprinkle of parsley and a squeeze of fresh lemon. Whether you’re hosting a dinner party or craving a unique snack, these homemade squid balls are sure to impress!
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Ingredients
- 500 grams fresh squid
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 1 egg
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 2 cups vegetable oil
- 1 tablespoon fresh parsley
- 4 lemon wedges
Directions
Step 1
Clean and prepare the squid by removing the head, innards, and cartilage. Cut the cleaned squid into small pieces.
Step 2
In a food processor, blend the squid with the low sodium soy sauce, rice vinegar, garlic powder, onion powder, black pepper, and paprika until a thick paste forms.
Step 3
Transfer the squid paste to a bowl.
Step 4
In a small bowl, whisk the egg.
Step 5
In another bowl, combine the all-purpose flour and cornstarch.
Step 6
Using wet hands, form small balls with the squid mixture, about the size of a golf ball.
Step 7
Dip each squid ball in the flour and cornstarch mixture, then into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere the breadcrumbs.
Step 8
Heat the vegetable oil in a deep frying pan over medium-high heat.
Step 9
Once the oil is hot, fry the squid balls in batches (do not overcrowd), turning occasionally, until golden brown and crispy, about 3-5 minutes per batch.
Step 10
Remove the squid balls from the oil and drain them on paper towels to remove excess oil.
Step 11
Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side for an extra zing.
Nutrition Facts
| Serving size | (1214.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4658.3 |
| Total Fat 434.7g | 0% |
| Saturated Fat 63.5g | 0% |
| Polyunsaturated Fat 270.6g | |
| Cholesterol 1361mg | 0% |
| Sodium 1818.3mg | 0% |
| Total Carbohydrate 125.0g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 4.8g | |
| Protein 101.2g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 252.4mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 1616.8mg | 0% |
Source of Calories