Waring DF175 manual Fried Calamari, Herbed Beer Batter Onion Rings

	Fried Calamari
Makes about 3 servings
1½	pounds cleaned calamari, including some tentacles
	vegetable oil for frying
1¹∕³	cups unbleached, all-purpose flour
2	teaspoons finely chopped parsley

¾teaspoon granulated garlic

¾teaspoon each: kosher salt and freshly ground pepper marinara sauce for dipping

fresh lemon wedges for garnish

Rinse and drain the calamari; place on thick layers of paper towels, pressing and blotting them completely dry with another layer of paper towels on top. Cut the bodies into ½-inch rings, and cut tentacles into halves or quarters if large. Heat oil to 360°F in the Waring Pro® Professional Deep Fryer. Preheat the oven to 500°F. Line two cookie sheets with a triple thickness of paper towels. Put the flour, parsley, granulated garlic, salt, and pepper into a jumbo resealable food storage bag. Working with about a quarter of the calamari at a time, drop calamari into the bag, seal and shake. Squeeze the sides of the bag to completely coat the calamari. Take care that the pieces are individually coated and not stuck together. Remove from the bag and place on a baking sheet lined with plastic wrap. Repeat until all the calamari have been coated evenly with flour mixture.

Gently add calamari to hot oil, about 1 to 1½ cups at a time, trying to let all the pieces drop in separately. Do not crowd the calamari, because crowding will drop the temperature of the oil. The calamari will be pale golden and just cooked in about 40 to 60 seconds.

Do not overcook – they will become tough. Lift the calamari out, using a slotted spoon or metal skimmer, and drain in a single layer on prepared cookie sheets. Repeat with the remaining calamari. When all the calamari have been fried, reheat them in the 500°F oven for several minutes. Sprinkle lightly with a little more salt, and serve with warm marinara sauce for dipping.

Herbed Beer Batter Onion Rings

Makes 2 to 4 servings

¾cup plus 2 tablespoons lager or ale

1 cup unbleached, all-purpose flour

½cup chopped fresh parsley

1	tablespoon chopped fresh thyme
1	teaspoon finely chopped fresh garlic

¾teaspoon kosher salt

1 to 2 onions (about 1 pound total) flour for dusting vegetable oil for frying kosher salt for sprinkling

In a medium bowl, whisk the beer into the flour until smooth. Stir n the parsley, thyme, and garlic. Let batter stand 30 minutes. Stir in salt. Cut onion crosswise into ½-inch thick slices. Remove and discard skin, stem and root ends. Separate slices into rings. Toss lightly with flour. Heat the vegetable oil in the Waring Pro® Professional Deep Fryer until it reaches 375°F. Working with about 4 or 5 rings at a time, dip each ring into batter, and allow excess to drip off. Carefully lower coated onion rings into deep fryer, one at a time. Fry until golden, turning as needed, about 1 to 2 minutes. Lift out with tongs and place on layered paper towels to drain. Sprinkle with kosher salt while hot, and serve.

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