Greek Calamari Fritti - Fried Squid
Greek Calamari Fritti - Fried Squid
Ingredients
For the Calamari
- 700 g squid
- 1 lemon, juice and zest
- 150 g flour
- 60 g semolina
- 1 teaspoon paprika
- as needed salt
- as needed pepper
- 1 dash ouzo, (optional)
For the Sauce
- 3 tablespoons Greek yogurt
- 1 clove garlic, minced or grated
- 3 tablespoons extra virgin olive oil, intense flavor
- as needed lemon juice
- as needed oregano
- as needed salt
For Frying and Serving
- as needed original extra virgin olive oil, for frying
- 1 lemon, cut into wedges, for serving
- as needed sea salt, for seasoning after frying
Instructions
- 1
Clean the 700g squid. Cut the tubes into 1-1 1/2 cm rings, ensuring to keep the tentacles whole.
⏱️ 10 min
- 2
Place the cleaned and cut squid in a bowl. Season it with lemon juice and zest, salt, pepper, and optionally a dash of ouzo. Let the seasoned squid sit for 10 minutes, then drain any excess liquid.
⏱️ 10 min
- 3
In a separate bowl, combine the 150g flour with 60g semolina, 1 teaspoon paprika, salt, and pepper. Toss the seasoned squid rings and tentacles thoroughly in this dry mixture until they are well coated.
⏱️ 5 min
- 4
Heat original extra virgin olive oil in a deep pan or pot. Deep-fry the coated calamari at a maximum temperature of 180-185 degrees Celsius. Fry in batches for about 60-90 seconds per batch, or until the calamari turns golden brown and crispy.
⏱️ 8 min•🌡️ 185
- 5
Carefully remove the fried calamari from the oil. Drain any excess oil on paper towels, then immediately season with sea salt.
⏱️ 2 min
- 6
In a small bowl, mince or grate 1 clove of garlic. Add 3 tablespoons Greek yogurt, 3 tablespoons intense extra virgin olive oil, lemon juice, oregano, and salt. Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 7
Serve the hot, crispy calamari with fresh lemon wedges and the prepared yogurt sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Greek Calamari Fritti - Fried Squid
For the Calamari
- 700 g squid
- 1 lemon, juice and zest
- 150 g flour
- 60 g semolina
- 1 teaspoon paprika
- as needed salt
- as needed pepper
- 1 dash ouzo, (optional)
For the Sauce
- 3 tablespoons Greek yogurt
- 1 clove garlic, minced or grated
- 3 tablespoons extra virgin olive oil, intense flavor
- as needed lemon juice
- as needed oregano
- as needed salt
For Frying and Serving
- as needed original extra virgin olive oil, for frying
- 1 lemon, cut into wedges, for serving
- as needed sea salt, for seasoning after frying
Instructions
- 1
Clean the 700g squid. Cut the tubes into 1-1 1/2 cm rings, ensuring to keep the tentacles whole.
⏱️ 10 min - 2
Place the cleaned and cut squid in a bowl. Season it with lemon juice and zest, salt, pepper, and optionally a dash of ouzo. Let the seasoned squid sit for 10 minutes, then drain any excess liquid.
⏱️ 10 min - 3
In a separate bowl, combine the 150g flour with 60g semolina, 1 teaspoon paprika, salt, and pepper. Toss the seasoned squid rings and tentacles thoroughly in this dry mixture until they are well coated.
⏱️ 5 min - 4
Heat original extra virgin olive oil in a deep pan or pot. Deep-fry the coated calamari at a maximum temperature of 180-185 degrees Celsius. Fry in batches for about 60-90 seconds per batch, or until the calamari turns golden brown and crispy.
⏱️ 8 min•🌡️ 185 - 5
Carefully remove the fried calamari from the oil. Drain any excess oil on paper towels, then immediately season with sea salt.
⏱️ 2 min - 6
In a small bowl, mince or grate 1 clove of garlic. Add 3 tablespoons Greek yogurt, 3 tablespoons intense extra virgin olive oil, lemon juice, oregano, and salt. Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 7
Serve the hot, crispy calamari with fresh lemon wedges and the prepared yogurt sauce on the side.