| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 270 | 15g | 2g | 20g |
| sugars | fibre | protein | salt |
| 0.5g | 1g | 19g | 1.2g |
Why I Love Greek Καλαμάρια τηγανητά
“`html
Growing up in a family where the kitchen was the heart of the home, I’ve always appreciated dishes that bring a touch of tradition and a burst of flavor to the table. This Greek recipe, Καλαμάρια τηγανητά, is a prime example. It perfectly marries the briny taste of fresh squid with the crispy texture of a well-done fry, creating a dish that’s both comforting and delightfully complex.
A Family Affair
One of the reasons I adore Καλαμάρια τηγανητά is because it brings back memories of seafood festivals and family gatherings. As a Boston native with a love for New England’s rich seafood culture, I find a sense of familiarity in the squid rings that anchor this recipe. Pairing it with the zesty bite of fresh lemons, which Laura always insists on, brings a lovely twist that’s hard to resist.
Inspired by Culinary Greats
My journey into perfecting this recipe was influenced by the acclaimed Greek chef, Christoforos Peskias, whose innovative takes on traditional Greek cuisine have been a constant source of inspiration. While I am no master chef myself, the idea of honoring the traditional methods while infusing my own touch seemed like a culinary adventure worth embarking on.
Similar to dishes like fried calamari or the New England staple of clam strips, Καλαμάρια τηγανητά offers that crispy, golden-brown satisfaction. It’s a go-to for gatherings and pairs beautifully with a simple tomato-cucumber salad or even a hearty chowder, making it versatile enough for any occasion.
Moreover, the blend of all-purpose flour and cornstarch in the batter provides an irresistibly light and crunchy coating, while the hint of paprika and oregano gives an aromatic lift to every bite. Trust me, whether you’re serving this as an appetizer or the main star of your meal, Καλαμάρια τηγανητά will have your guests coming back for seconds.
“`
What You’ll Need
- 2 pounds of fresh squid, cleaned and cut into rings
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 lemons, cut into wedges
- Vegetable oil for frying
- Fresh parsley, chopped (optional, for garnish)
“`
Method
Step One
Begin by cleaning the fresh squid and cutting it into rings if it hasn’t been done already. Pat the squid rings dry with paper towels to remove any excess moisture.
Step Two
In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and dried oregano. Mix well to ensure the spices are evenly distributed.
Step Three
Heat a large skillet or deep frying pan over medium-high heat and add enough vegetable oil to submerge the squid rings.
Step Four
Dredge the squid rings in the flour mixture, making sure they are well-coated. Shake off any excess flour before frying.
Step Five
Once the oil is hot, carefully add the dredged squid rings in batches, being careful not to overcrowd the pan. Fry until the squid rings are golden brown and crispy, about 2-3 minutes per side.
Step Six
Use a slotted spoon to remove the fried squid rings from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step Seven
Serve the fried squid rings immediately with lemon wedges on the side. Sprinkle with fresh chopped parsley if desired for garnish.
