Crispy calamari with pickled cucumber
- CUCUMBER PICKLE
- 1 cucumber
- 60ml (¼ cup) apple cider vinegar
- salt and freshly ground black pepper, to taste
- 120g (1 cup) cake flour
- 5ml (1 tsp) dried cumin
- 5ml (1 tsp) dried coriander
- 5ml (1 tsp) dried chilli flakes
- vegetable oil, for frying
- 500g calamari rings
- fresh lemon, to serve
- fresh mint, to serve
For the cucumber pickle, use a shredding peeler to create cucumber threads until you reach the inner seeds. Turn the cucumber around and carry on peeling. Discard the centre seeds and place the threads in a large bowl.
Add the vinegar and season well. Cover with plastic wrap and set aside for 20 minutes.
For the calamari, combine the dry ingredients in a large bowl. Heat the oil in a large saucepan over high heat.
Coat the calamari in the flour mixture, shaking off the excess, and fry in batches until golden and crisp, about 2 – 3 minutes. Remove from the oil and drain on paper towel.
Serve the crisp calamari with cucumber pickle and lots of fresh lemon and mint.