• Crispy calamari with pickled cucumber

    Ingredients

    • CUCUMBER PICKLE
    • 1 cucumber
    • 60ml (¼ cup) apple cider vinegar
    • salt and freshly ground black pepper, to taste
    • CALAMARI
    • 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

    Instructions

    1

    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.

    2

    Add the vinegar and season well. Cover with plastic wrap and set aside for 20 minutes.

    3

    For the calamari, combine the dry ingredients in a large bowl. Heat the oil in a large saucepan over high heat.

    4

    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.

    5

    Serve the crisp calamari with cucumber pickle and lots of fresh lemon and mint.

     

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