Kalamarakia Tiganita: A Tasty Greek Delight
If you love seafood, then Kalamarakia Tiganita is a dish you must try! This traditional Greek recipe features fried squid that is crispy on the outside and tender on the inside. Not only is it a favorite in Greek homes, but it’s also a beloved treat in many coastal tavernas. The dish has roots in Greek culture, where fishing and cooking seafood have been important for centuries.
The reason Kalamarakia Tiganita is so popular is simple: it’s delicious! You can enjoy it as an appetizer or a main course, and it’s great for sharing with friends and family. The crispy batter paired with a squeeze of lemon creates a perfect balance of flavors that everyone can appreciate!
Ingredients
| Ingredient | Quantity |
| Fresh squid, cleaned and cut into rings | 500 grams |
| All-purpose flour | 1 cup |
| Cornstarch | 1/4 cup |
| Cold water | 1 cup |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Vegetable oil (for frying) | As needed |
| Lemon wedges (for serving) | To taste |
For a healthier option, you can use whole wheat flour instead of all-purpose flour, or you can bake the squid instead of frying it!
Step-by-Step Instructions
- Prepare the Squid: Rinse the squid rings under cold water and pat them dry with a paper towel. This will help the batter stick better.
- Make the Batter: In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and pepper. Gradually add the cold water while whisking until you get a smooth batter.
- Heat the Oil: In a deep frying pan or pot, heat vegetable oil over medium-high heat. You will know it’s ready when a small amount of batter sizzles in the oil.
- Coat the Squid: Dip the squid rings into the batter, allowing any excess to drip off.
- Fry the Squid: Carefully place the coated squid rings into the hot oil. Fry them in batches for about 2-3 minutes or until they are golden brown and crispy.
- Drain and Serve: Once cooked, remove the squid and place them on a paper towel to soak up the extra oil. Serve hot with lemon wedges on the side.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 300 | 15% |
| Protein | 20g | 40% |
| Carbohydrates | 30g | 10% |
| Fats | 15g | 20% |
| Vitamin C | 5% of Daily Value | 5% |
Tips and Tricks
- Keep the oil hot: If the oil is not hot enough, the squid will absorb too much oil and become greasy instead of crispy.
- Experiment with flavors: Add herbs like oregano or dill to the batter for an extra kick!
- Don’t overcrowd the pan: Fry the squid in small batches to ensure even cooking.
FAQs
What type of squid should I use for Kalamarakia Tiganita?
You can use any fresh or frozen squid, but baby squid are often preferred for their tenderness.
Can I bake Kalamarakia instead of frying?
Yes! To make a healthier version, you can bake the squid rings at 200°C (400°F) for about 15 minutes until they are crispy.
How can I make my Kalamarakia even crispier?
For extra crispiness, try adding a bit of baking powder to the batter or using sparkling water instead of regular water.
Can I use other seafood?
Absolutely! You can try this batter with shrimp, fish fillets, or even vegetables for a delightful twist!
What should I serve with Kalamarakia Tiganita?
It pairs wonderfully with a Greek salad, tzatziki sauce, or just a simple side of lemon wedges!
How long do leftovers last?
Leftover Kalamarakia can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, use an air fryer or oven to maintain crispiness.
Can I prepare the batter in advance?
Yes, you can prepare the batter ahead of time, but it’s best to use it the same day for the crispiest results.
Is Kalamarakia Tiganita gluten-free?
This dish is not gluten-free due to the flour. However, you can substitute gluten-free flour to make a gluten-free version.
Enjoy making Kalamarakia Tiganita at home! With its crispy texture and delicious flavor, this Greek fry will surely become a favorite in your household. Happy cooking!
