Warm Starter
Fried Calamari
Squid rings fried crisp in potato starch, with garlic yogurt.
- Gluten-free
- Prep
- 10 min
- Cook
- 8 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 500 g squid
- 4 tbsp potato starch
- 1 tsp salt
- 1 pinch black pepper
- 1 cup (200 ml) sunflower oil
- ½ cups (100 ml) yogurt
- 1 clove garlic
- 1 lemon
Method
- Cut the squid into rings (thaw first if frozen) and pat them very dry.
- Mix the starch with the salt and pepper, coat the squid and shake off the excess.
- Heat the oil until very hot and fry the squid in two batches for 2–3 minutes until golden; do not overcook or it turns rubbery.
- Crush the garlic into the yogurt and serve the calamari hot with the yogurt and lemon wedges.