Crispy Turkish Calamari

Ingredients

• 500g (1.1 lb) fresh calamari, cleaned and sliced into rings 500g (1.1 lb) fresh calamari, cleaned and sliced into rings
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish
• For the dipping sauce: For the dipping sauce:
• 1/2 cup (120g) plain yogurt 1/2 cup (120g) plain yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 clove garlic, minced 1 clove garlic, minced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 25g (Sugar: 2g)
• Protein: 15g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix well.
2. 2.
   Heat vegetable oil in a deep frying pan or pot over medium-high heat.
3. 3.
   Dip the calamari rings into the flour mixture, ensuring they are evenly coated.
4. 4.
   Carefully place the coated calamari rings into the hot oil, frying them in batches to avoid overcrowding the pan.
5. 5.
   Fry the calamari rings for 2-3 minutes, or until they turn golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   In a small bowl, combine the yogurt, lemon juice, minced garlic, and salt. Stir well to combine.
7. 7.
   Serve the Crispy Turkish Calamari hot, garnished with fresh parsley or dill, alongside the tangy dipping sauce.

Treat your ingredients with care...

• Calamari — Make sure to clean the calamari thoroughly and remove any tough parts before slicing it into rings. This will ensure a tender and enjoyable texture.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the calamari. This will help achieve a crispy exterior.

Tips & Tricks

• For an extra crispy texture, you can double-coat the calamari rings by dipping them in the flour mixture, then in beaten egg, and finally back into the flour mixture before frying.
• If you prefer a spicier version, increase the amount of cayenne pepper in the batter.
• Serve the Crispy Turkish Calamari immediately after frying to maintain its crispiness.
• If you don't have plain yogurt for the dipping sauce, you can substitute it with Greek yogurt or sour cream.
• Experiment with different herbs for garnishing, such as mint or cilantro, to add a unique twist to the dish.

Serving advice

Crispy Turkish Calamari is best served as an appetizer or a main course. Arrange the golden calamari rings on a platter and garnish them with fresh herbs for an attractive presentation. Serve the tangy dipping sauce on the side, allowing guests to dip the calamari rings to their liking. Pair it with a fresh salad or some crusty bread to complete the meal.

Presentation advice

To elevate the presentation of Crispy Turkish Calamari, serve it on a bed of vibrant lettuce leaves or alongside a colorful medley of roasted vegetables. Arrange the calamari rings in a circular pattern, creating an inviting centerpiece. Drizzle the dipping sauce over the calamari or serve it in a small bowl on the side. Sprinkle some additional fresh herbs over the dish for a final touch of elegance.