Kalamaria Tiganita with tzatziki nice and authentic dessert side dish.
For 4 servings
400 g natural yoghurt
1 tablespoon lemon juice
3 tablespoons chopped fresh mint
4 garlic cloves
1 kg small squid
Oil for frying
Lemon quarters for garnish
1 Wash the cucumbers, the length to halve and remove seeds. Cucumbers grate coarsely leave, sprinkle with salt and drain in a colander for 15 minutes.
2.Mix 2 yoghurt, lemon juice and mint. Peel the garlic through a press and stir. Cucumber stand under it and let all draw covered.
3 Pull The squid and the tentacles from the body including the head bag. The inner shell and remove the innards. Remove tentacles below the eyes. Masticatory organs also be removed.
4 squid wash and body bags Peel, cut off the fins.
5 The body bag in about 5 mm thick rings. Then, dry bag, fins and tentacles.
6 The Heat oil for deep frying, the squid salt and pepper and dredge in flour. Batch-fry about 3 minutes, Remove and let drain. Serve with tzatziki and lemon quarters.
Preparation time: 35 minutes (plus cooking time)
Per serving 500 kJ kcal/2100
47 g protein, 19 g fat, 33 g KH
|Kalamaria Tiganita with tzatziki|