Zubereitung

1. 1

   Pat the squid rings very thoroughly dry once more, as the coating will not stick to a damp surface.

2. 2

   Set out three shallow plates: put the flour on the first, beat the eggs on the second and mix the breadcrumbs with the salt and the sweet paprika on the third.

3. 3

   Turn the rings one after another in the flour and tap off the excess, as loose flour burns in the hot air and tastes bitter.

4. 4

   Draw the rings through the beaten egg, turn them in the breadcrumbs and press the coating on lightly all over.

5. 5

   Brush the breaded rings all over with a whisper-thin layer of the olive oil, as only a coating with fat on it turns crisp instead of floury and dry.

6. 6

   Preheat the airfryer to 200 °C.

7. 7

   Lay the rings in the basket in a single layer with space between them and do not stack anything; if the quantity will not fit in one go, cook them in two batches. Cook at 200 °C.

8. 8

   Pull out the basket and shake it vigorously so that the rings come apart and brown on all sides. Finish cooking at 200 °C until the coating is golden brown; the rings must not stay in any longer or they will turn tough.

9. 9

   Spoon the herb quark into a bowl, cut the lemon into wedges and serve both with the hot rings at once.