Snack · 25 min · greek

Kalamarakia Tiganita

Squid does the heavy lifting here, with flour rounding it out. A Greek snack that takes 25 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Squid
• 1 cup Flour
• 1/3 cup Semolina
• 2 cups Olive oil
• 2 Lemon
• 1 tsp Dried oregano

Steps

1. Clean the squid and cut the bodies into rings; pat completely dry — water is the enemy of crispness.
2. Toss in the flour-semolina mix, shaking off every speck of excess; the coating should be a whisper.
3. Fry in hot oil in small batches 2 to 3 minutes until pale gold — overcooked squid turns to rubber bands.
4. Drain on a rack, never paper, and salt immediately.
5. Shower with oregano and serve with lemon wedges within minutes.
6. The tentacles fry to the crispiest, most coveted bits — fight fairly for them.
7. Greece’s seaside taverna essential: cold beer, hot calamari, sunset.

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