In a medium-size bowl, combine the starch, flour, Parmesan
cheese, and pepper, using a whisk to break up any lumps. Mix well.
Dredge the calamari in the dry ingredients, dip into the egg
whites, and dip back into the dry mix.
In a Dutch oven or other heavy-bottomed 5-quart pot, heat roughly 2 inches of fat to 300°F. Line a plate with paper towels.
Working in small batches, fry the rings for 1 minute. (They will
be crispy and light in color.) Drain on the paper towel–lined plate
and season lightly with salt.
Garnish with the parsley and shredded Parmesan cheese.
Notes
*parmesan cheese can be omitted if dairy is not tolerated.