Whenever someone asks for an appetizer that’s both lively and mouthwatering, I point them toward calamari balls. They hit all the right notes — crunchy outside, rich inside, and there’s something about fresh squid paired with a bit of pork fat that just works. I’ve thrown these together for family movie nights and rowdy gatherings alike, and people always ask for more. The beauty here? You don’t need some rare skill or equipment, and you can go the air fryer route if deep frying feels a bit too much.
Active Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
If you want these to taste right, don’t cut corners — good ingredients matter:
- 500 g fresh squid, meticulously cleaned and chopped up small
- 100 g pork fat, as fine as you can get it
- Garlic (two cloves, minced for punch)
- Onion, diced so you don’t bite into a chunk
- Egg, one will do
- All-purpose flour (about three tablespoons)
- Cornstarch (two spoons, gives that classic bounce)
- Soy sauce, a tablespoon for umami
- White pepper, just a pinch
- Salt, but not too much — half a teaspoon is enough
- Oil for frying, or if you’re going healthy, just a bit for the air fryer
Instructions
Preparation
First things first: get that squid absolutely clean. If you rush, you’ll end up chewing bits you wish you hadn’t. Chop both the squid and pork fat as finely as you can.
Mix them in a bowl; toss in your garlic, onion, egg, soy sauce, salt, pepper. Don’t dump the flour and cornstarch in without thinking — add them as you stir so you hit that sticky-but-shapable stage. No one likes runny balls.
Roll the mixture into small balls. Wet your hands for this part, it keeps everything from sticking all over you. Lay them out on a tray or plate — anything flat.
Cooking
Air Fryer
- Fire up your air fryer to 200°C
- Spray the basket, no one wants sticking
- Lay out the squid balls, give them space
- Ten minutes usually does it, shake the basket halfway
Frying Pan
- Pour enough oil so the balls don’t touch the bottom
- Bring it to about 180°C
- Drop the balls in, not all at once, let them float
- Pull them out when they’re golden, three to four minutes, tops
Serving
Now for the good part. These little squid balls belong on a plate right away, still hot, with some lemon on the side. If you want to go all out, throw together a sauce.
Favorites from my kitchen:
- Sweet chili, always a winner
- A rough aioli
- Soy with chopped garlic and a splash of vinegar
Nutritional Value Per One Serving
Nutrition Facts:
Calories: 185
Total Fat: 8g
Saturated Fat: 2.5g
Cholesterol: 65mg
Sodium: 330mg
Total Carbohydrates: 10g
Dietary Fiber: 0.5g
Sugars: 1g
Protein: 14g
Tips and Variations
It’s not set in stone. Sometimes I switch it up:
- Throw in chopped green onions or coriander if you’re feeling it
- Use chicken fat instead of pork, or just leave the fat out for something lighter
- Shape, freeze, and toss in the fryer whenever the mood strikes
Conclusion
That’s the whole calamari balls recipe, straight from my slightly chaotic kitchen. Play with it, adjust to your taste, and see which version lands with your crowd. Seafood doesn’t have to be stuffy or complicated — sometimes, it’s just about good ingredients and hot oil.