Calamari Festival Style

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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.