Kalamari (Fried Calamari)

Ingredients

• 500g Fresh squid, cleaned and sliced into rings
• 150g All-purpose flour
• 1 TL Baking powder
• 1/2 TL Salt
• 1/4 TL Black pepper
• 1 Egg, beaten
• ca. 100ml Cold water or beer
• Pflanzenöl zum Frittieren Vegetable oil for deep frying
• Zitronenspalten zum Servieren Lemon wedges for serving

Instructions

1. Thoroughly rinse the fresh calamari rings under cold running water. Afterwards, pat them meticulously dry with paper towels. This crucial step ensures the batter adheres properly and the rings become crispy. Make sure to remove all excess water, preventing any splattering once they hit the hot oil.
2. In a medium mixing bowl, whisk together 150g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. A homogenous blend of dry ingredients is essential for a consistent batter texture. Use a whisk to prevent lumps and ensure everything is well combined.
3. Add one beaten egg and approximately 100ml of ice-cold water or beer to the flour mixture. Whisk everything quickly until a smooth batter forms. Importantly, do not overmix, as this can develop gluten and make the calamari tough. A few small lumps in the batter are perfectly acceptable and even desirable.
4. Heat a sufficient amount of vegetable oil in a sturdy, high-sided pot or a deep fryer to exactly 180°C (350°F). Ideally, measure the oil temperature with a kitchen thermometer. The correct oil temperature is crucial for crispy, non-greasy calamari; too low and they'll absorb oil, too high and they'll burn immediately.
5. Dip the prepared calamari rings in batches into the mixed batter, ensuring they are completely and evenly coated. Be careful not to add too many rings at once to prevent clumping. Allow any excess batter to drip off briefly before carefully lowering the rings into the hot oil. For the best result, work swiftly.
6. Carefully place the battered calamari rings into the hot oil. Fry the calamari for approximately 2 to 3 minutes per batch, until they achieve a beautiful golden-brown color and are crispy. Be careful not to overcrowd the pot, as this can significantly drop the oil temperature. Turn the rings occasionally to ensure even browning.
7. Once the calamari are golden brown and perfectly crispy, remove them from the hot oil with a slotted spoon. Allow the fried rings to drain briefly over the pot, then transfer them to a plate lined with several layers of paper towels. The paper towels will absorb excess fat, preserving the desired crispness.
8. Serve the fried calamari immediately after draining, while they are still hot and crispy. Garnish the dish with fresh lemon wedges, whose juice wonderfully complements the flavor. A dip made from mayonnaise and fresh parsley also pairs excellently, perfectly completing this Greek culinary experience. Enjoy this Mediterranean finger food!

Nutrition