Paleo Fried Calamari {Grain-Free & Gluten-Free}

By nnlester

Ingredients

• 1 cup organic tapioca starch
• 1/2 cup honeyville blanched almond flour
• 1/2 cup grated parmesan cheeseplus shredded for serving
• 1 pinch finely ground black pepper
• 1 pound calamaricleaned and sliced into roughly 1/2-inch-thick rings
• 3 egg whitesbeaten
• Lard or palm oilfor frying
• sea salt (real salt)to taste
• chopped fresh Parsley

Details

Adapted from healthstartsinthekitchen.com

Preparation

Step 1

In a medium-size bowl, combine the starch, flour, Parmesan cheese, and pepper, using a whisk to break up any lumps. Mix well.

Dredge the calamari in the dry ingredients, dip into the egg whites, and dip back into the dry mix.

In a Dutch oven or other heavy-bottomed 5-quart pot, heat roughly 2 inches of fat to 300°F. Line a plate with paper towels.

Working in small batches, fry the rings for 1 minute. (They will be crispy and light in color.) Drain on the paper towel–lined plate and season lightly with salt.

Garnish with the parsley and shredded Parmesan cheese.