INGREDIENTS

• 1 head of garlic, whole, plus 2 large cloves garlic, finely grated
• ¼ cup mayonnaise
• Canola oil for frying
• 1 pound calamari tubes, sliced in ½- to ¾-inch rings
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¾ teaspoon fine sea salt
• 2 tablespoons finely chopped flat-leaf parsley
• ¼ lemon, zested

PROCEDURE

Preheat the oven to 350°F.  Cut the top quarter horizontally off the head of garlic, and wrap the remainder in foil.  Roast for 1 hour, and allow to cool.  Remove foil, and squeeze out roasted garlic cloves.  Mash together with mayonnaise, and set aside.

In a cast iron skillet with high sides, heat 1 to 2 inches oil to 375 to 380°F.  Meanwhile, in a large Ziploc bag, shake the calamari rings with the flour, cornstarch, and salt to coat.  Shake off extra flour, and then fry in 3 batches until crisp and just turning golden, about 3 minutes.  Drain very quickly on paper towel, then toss hot calamari with grated garlic, parsley, and lemon zest in a large bowl.  Cut the zest lemon, and serve along with the calamari and roasted garlic mayonnaise.