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In a mixing bowl, combine the tapioca starch with a dash of white pepper, pinch of salt, and the turmeric and garlic powder. Stir to combine.
Slice your calamari and then toss the slices in the flour, making sure you get an even coat of dredge on every piece.
Heat up your oil to 350° to 375°. If you don’t have a thermometer, you can test if the oil is ready by dipping one of your calamari rings in. It should sizzle and tiny bubbles should immediately form around it.
Drop the calamari into the oil, making sure not to overcrowd the pot at once. Each ring should cook in the oil between 30 seconds to a minute, until it achieves a pale golden color.
After removing from the oil, let the calamari sit briefly over paper towels to soak up any excess oil. Serve with sweet chili sauce and sriracha.