Ginger & Graham Cracker Crusted Calamari

This is such a quick and easy recipe to prepare with minimal effort.  Fried calamari is one of my favorite things to snack on whenever I eat out.  While the process of flash frying is pretty standard, taste and texture differ quite a bit from place to place.  I wanted to do something a little different by coating the calamari in graham crakers vs only flour.  This really gives the calamari a sweet hint and the powdered ginger compliments the graham cracker flavor.  Serve this alongside some Thai sweet chili sauce or your favorite dipping sauce.  The key to good calamari is not overcooking or they will become rubbery.

For the Calamari:
1/2 lb Calamari Rings & Tentacles
1 Cup Buttermilk
1 Cup Self-rising Flour
1/2 Cup Finely Crushed Graham Crakers
1/2 Cup Rice Flour
1 Tbs Powdered Ginger
1 Tbs Granulated Garlic
2 tsp Onion Powder
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
1/2 tsp Madras Curry Powder
1/2 tsp Cheyenne
Peanut Oil for Frying
Thai Sweet Chili Sauce for Dipping (Mae Ploy is a good one)

Make sure your calamari is washed and skin is cleaned off.  If you are buying your calamari whole, use a sharp chef knife to scrap the grayish skin away.  Then, wash to rinse off any remaining skin.  Cut your calamari into 1/2" rings, reserving the tentacles.  Place calamari into a glass bowl and cover with buttermilk.  Place in the fridge and marinate for at least an hour.  Pre-heat an electric fryer filled with peanut oil to 375 degrees (follow manufacturers instructions).  In a medium paper bag, combine the graham crakers, flours and spices.  Remove about 1/3 of the calamari from the buttermilk, drain slightly, and drop in the paper bag.  Close the top and shake well to coat.  Fry calamari in hot oil for no more than 90 seconds.  Remove from oil and drain on paper towels.  Repeat with remaining calamari.  Serve hot with some sweet chili sauce on the side and some lemon wedges.