I love fried calamari with special dipping sauces--tomato sauce, lemon or garlic aioli, spicy tomato salsa, ponzu sauce--what a guilty pleasure! This past weekend I decided to try this recipe two ways, one where you simply coat the calamari tings in flour and deep fry them, and the other where you coat the calamari rings in flour, egg and then bread crumbs (or panko flakes) for a crispier, cruncher variation. Personally I prefer the lighter, first version, but to each his own.  I served my Calamari Fritto with a garlic aioli sauce and a light tomato sauce.I found the recipes below on BellaOnline and made a couple of tweaks.

The version above is the crispier, panko crusted calamari rings while the image below is the lighter version.
 
It is easiest to have the squid "cleaned" when you purchase them. Also be sure to keep them chilled until you are ready to fry them. You can cut them into rings and place in the refrigerator until you are ready. Calamari pairs well with beer or wine--just be sure to not over cook them as they will become chewy, and to serve them right away to enjoy them at their best. 

Calamari Fritto Variation #1
Serves Four

Ingredients:

• Vegetable Oil - enough to cover the calamari rings (about 2 inches)
• 1 pounds calamari rings
  
• 1/2 teaspoon each of salt and pepper
  
• 1 1/2 cup flour
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Directions:

1. Heat vegetable oil in a heavy skillet, when hot, turn heat down to medium (about 375 degrees).
2. Place calamari rings in a bowl and toss with salt and pepper
3. In a separate bowl mix flour, cayenne pepper and paprika
4. Working in batches by the handful, take a handful of ring and tentacles and place in flour to coat, gently shake off excess
5. Place in the hot vegetable oil, cooking for 3-5 minutes until golden and crisp.
6. Use a slotted spoon to transfer calamari to paper towels to drain
7. Serve with your favorite dipping sauce.

Calamari Fritto Variation #2
Serves Four

Ingredients:

• Vegetable Oil - enough to cover the calamari rings (about 2 inches)
• 1 pound squid (calamari) sliced into rings
• 1 cup flour
• 2 large eggs, whipped
• 1 cup panko flakes (or bread crumbs)

Directions:

1. Heat vegetable oil in a heavy skillet, when hot, turn heat down to medium (about 375 degrees).
2. Place calamari rings in a bowl and toss with salt and pepper
3. Toss a handful of calamari with flour, shake off excess.
4. Roll in the egg
5. Roll in the panko flakes or bread crumbs
6. Fry for 3 or 4 minutes or until golden brown. Drain on paper towels\
7. Serve immediately.
   

Paula Laurita, BellaOnline's Italian Food Editor says: "Serve warm with fresh lemon slices. In all my years of living in Italy and traveling in Italy I have never, never been served tomato sauce with my fried calamari. This is an American addition. If you choose to serve a marinara sauce with your calamari keep it simple. It should not mask the taste of the squid"