Soooooooooo easy. Dip calamari in whisked egg, then in spelt flour, then shallow fry in oil.

It’s best to use separate forks for the egg and flour bowl, to avoid making a dough-like mess. Fry a few at a time for best results, don’t overcrowd your pan.

Place on a plate which has been covered with absorbent material or kitchen roll to absorb the excess oil. The spelt flour gives it a crispy texture and a savoury, nutty flavour unlike that of regular whole wheat flour.

An advantage of spelt flour over whole wheat flour is that it is low in gluten content and can therefore be eaten by some individuals with gluten intolerance. It is also higher in protein and lower in carbohydrate content, thus considered higher in nutritional value.

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2 Comments

  1. Alison
    Posted September 20, 2011 at 6:11 am | Permalink

    I can vouch for them being really delicious 🙂

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