📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 170kcal
Ingredients
- 1 lb cleaned calamari tubes sliced into 1/2-in rings; sub: shrimp, chicken tenders, or cauliflower florets
- 1 large egg beaten; sub: 3 Tbsp coconut milk for egg-free
- 1/2 cup unsweetened shredded coconut sub: crushed pork rinds for nut-free
- 1/4 cup almond flour sub: coconut flour, use 2 Tbsp
- 1/2 tsp smoked paprika sub: chili powder
- Sea salt 1/2 tsp
- Cracked black pepper 1/4 tsp
- Avocado-oil spray sub: olive-oil spray
- Lime wedges & chopped cilantro to serve; sub: lemon & parsley
Instructions
- Prep breading: In a shallow bowl, combine shredded coconut, almond flour, smoked paprika, salt, and pepper.
- Coat rings: Pat calamari dry. Dip in beaten egg, then press into coconut mixture, shaking off excess.
- Arrange & spray: Lay rings in a single layer in the air-fryer basket. Mist tops lightly with oil spray.
- Air-fry: Cook at 390°F for 6 minutes, flipping halfway and respraying, until crisp and golden.
- Serve: Pile onto a platter, sprinkle cilantro, and hand out lime wedges.
Nutrition
Serving: 1serving | Calories: 170kcal | Protein: 15g | Fat: 11g | Fiber: 2g
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About This Dish
Imagine classic fried calamari, but lighter, sweeter, and keto-smart. Almond flour teams up with shredded coconut to form a crunchy shell that browns beautifully in the air fryer while the squid stays juicy.
Health Benefits
- Almond flour and coconut replace traditional breadcrumbs, keeping this dish low-carb.
- Squid provides lean protein plus zinc and selenium.
Pairs Well With
- Blackened Salmon & Cotija Salad
- Stuffed Mini Bell Peppers