- 2 qts Canola or peanut oil, for frying
- 1 cup all-purpose flour
- 1 cup corn meal
- 2 tsp paprika
- 2 tsp cayenne
- 1 lb squid, tubes and tentacles
- 1 (9.5 oz) jar Mezzetta® Pitted Greek Kalamata Olives, drained
- 1 (16 oz) jar Mezzetta® Hot Banana Pepper Rings
- 1/8 cup parsley, minced
- salt to taste
- lemon wedges
In a large pot heat the oil to 360°F.
In a mixing bowl combine the flour, cornmeal and spices.
Rinse the squid and coat all over with the flour mixture.
Drain the Mezzetta® Pitted Greek Kalamata Olives and coat them with the flour mixture. Fry them in the hot oil for 5 to 6 minutes or until golden brown.
Sprinkle with salt and top with the Mezzetta® Hot Banana Pepper Rings, sliced or diced, and the parsley.
Serve this appetizer at once with the lemon wedges, or a Mezzetta® Family Recipes Marinara Sauce as a dipping sauce.