Olive Garden Calamari Copycat
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Olive Garden Calamari is delightfully crispy on the outside, tender and chewy in the center, and coated in an herb-infused breading that is absolutely scrumptious! Serve with lemon wedges and your favorite dipping sauces. This easy appetizer recipe is ready in 30 minutes!
Olive Garden Calamari
Every great Italian meal starts with a great appetizer, especially when you have family and friends gathered around the table.
While I love classics such as arancini or fried mozzarella, sometimes I want an appetizer that’s a little more decadent — like flavor-packed stuffed mushrooms or the crispy, chewy calamari at Olive Garden!
Don’t worry if you aren’t a fan of fishy-tasting food. Calamari is very mild and lightly sweet with a bit of a nutty flavor. In fact, it’s a lot like onion rings but with a slightly “meatier” texture.
And, honestly, it’s filling enough that you can add a few sides and call it dinner too!
I love mixing in some seafood options when I need a break from the usual chicken and beef dinner recipes.
Ingredient Notes and Substitutions
- Calamari Rings – Use fresh or frozen, whichever is available to you! Thaw frozen calamari in the refrigerator overnight before starting this recipe.
- Flour – All-purpose flour is perfect for the job. For a gluten-free version of this calamari Olive Garden recipe, use your favorite cup-for-cup GF blend.
- Seasonings – Combine equal amounts of garlic powder, paprika, dried parsley or Italian seasoning, and crushed red pepper flakes.
Don’t forget salt and pepper too — as much as you typically like in your food.
Omit the red pepper flakes if you’re sensitive to spicy foods. If you still want some heat, swap the paprika with smoked paprika.
And if you want to make your own Italian seasoning blend, combine dried basil, oregano, and thyme. - Buttermilk – This is essential to getting the crispiest Olive Garden fried calamari at home! It’s much thicker and creamier than regular milk, which makes the batter nice and thick too.
If you don’t have any (or don’t want to buy a whole carton), you can make a simple substitute!
Mix ½ tablespoon of white vinegar or lemon juice into ½ cup of milk. Let it sit for a few minutes to thicken, then use as directed. - Vegetable Oil – The best oils for frying calamari are those with a neutral flavor and high smoke point.
Choose from vegetable, canola, sunflower, grapeseed, or even peanut — though you’ll want to avoid that last one if any guests have nut allergies.
Tips and Tricks to Make Perfect Calamari Like Olive Garden
- Clean squid rings really well and pat dry before breading.
Whether you’re using fresh or frozen (thawed), you’ll need to rinse the calamari really well under cold water. Remove any innards, cartilage, and skin if needed.
Lay out the rings on a paper towel or clean kitchen cloth and pat dry — including the inner side of the rings.
Excess moisture will prevent the flour mixture from sticking to the surface.
- Get the oil nice and hot, then fry in batches.
Wait until the oil reaches 375°F before adding any squid to the pot. If you don’t have a thermometer, make a little ball of batter with the flour and buttermilk and drop it in.
If it sizzles and rises to the top right away, the oil is ready!
Add only enough Olive Garden calamari to the oil so there’s space for the rings to move around freely.
If you add too much, it will lower the temperature of the oil and you’ll end up with soggy, greasy rings.
Speaking of temperature, you’ll also need to wait between batches for the oil to heat back up. Always ensure it’s hot enough before adding more food.
- Drain before serving.
Transfer each batch of fried calamari to a paper towel-lined plate to soak up excess oil. Don’t leave the rings sitting there too long, though.
If you’ll be making several batches of this recipe, serve it as you go or keep the calamari waiting on a wire rack so the breading doesn’t soften.
You can also keep batches warm in a 200°F oven until you’re ready to serve.
Prep Ahead
- Thaw calamari rings
- Whisk together flour and seasonings
Kitchen Tools You Will Need
- 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
- Candy Thermometer – Ensures your frying oil is at the right temperature.
- Shallow Bowls for dredging.
- Fine mesh strainer or tongs to transfer food in and out of the hot oil.
Serving Suggestions
First, you’ll need something to dip your Olive Garden calamari in! Marinara, tartar sauce, cocktail sauce, or a spicy aioli are my top picks.
This dish makes an excellent appetizer to other Olive Garden favorites like giant stuffed shells, ziti al forno, or chicken parmigiana.
Or, serve it alongside roasted veggies or a salad for a light and simple meal.
And don’t forget dessert! You’ll love my copycat recipes for Lemon Cream Cake and Chocolate Brownie Lasagna!
Storing and Reheating Leftovers
While Olive Garden fried calamari is best served fresh, you can store leftovers in the refrigerator for up to 3 days. Transfer to an airtight container lined with a paper towel.
You can also freeze fried calamari for up to 2 months. Arrange rings on a sheet pan in a single layer and freeze until firm, then transfer to a freezer bag. Reheat from frozen.
To reheat, spritz the rings with a little cooking spray and air fry for 3-5 minutes at 400°F so they get nice and crispy again.
Olive Garden Fried Calamari FAQ
The outside will be golden and crispy. It doesn’t take long — only about 2-3 minutes — so stay nearby and watch the pot carefully!
Yes! If you want to enjoy this appetizer with less oil, you can use your air fryer instead.
Bread the rings as directed, then place them in your air fryer basket and spritz with cooking spray or oil. Air fry for 8-10 minutes at 350°F, flipping halfway.
If your calamari rings are on the larger side, you may need to cook them a bit longer, while small rings will be ready in less time.
The biggest cause of rubbery seafood is overcooking. Fried calamari only needs 2-3 minutes in hot oil, so keep a close eye and remove it as soon as the breading is golden and crispy.
You’ll also get a more consistently tender texture if you use fresh rings to make Olive Garden calamari instead of frozen.
Enjoy!
With love, from our simple kitchen to yours.
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Olive Garden Calamari Copycat
Equipment
Ingredients
- 1 pound calamari rings, thawed
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley or Italian seasoning
- 1 teaspoon crushed red pepper flakes
- salt and pepper, to taste
- 1/2 cup buttermilk
- vegetable oil for frying
Garnish:
- fresh parsley, finely chopped
- lemon wedges
Instructions
- In a bowl, mix flour, garlic powder, paprika, dried parsley, salt, pepper, and crushed red pepper flakes.
- Heat oil in a deep fryer or pot to 375°F (190°C).
- Dredge calamari rings in the seasoned flour mixture. Then place in the buttermilk, flipping to coat both sides. Dredge in the flour again on both sides.
- Fry in batches until golden brown, about 2-3 minutes.
- Remove and drain on paper towels.
- Garnish with chopped parsley and serve with lemon wedges, serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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