Crispy Calamari With Mediterranean Relish |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Served with fresh pita bread and creamy Greek yogurt, this colourful salad makes a fine lunch or a substantial appetizer. First paragraphs of ingredients is for the relish; second paragraph is for the calamari. Ingredients:
2 cups chopped seeded tomatoes |
1/2 cup pitted sliced kalamata olive |
2 tablespoons chopped capers |
1 tablespoon lemon juice |
1/4 teaspoon salt and black pepper |
2 garlic cloves, minced |
2 tablespoons chopped parsley |
1/2 cup all-purpose flour |
1 tablespoon finely grated lemon rind |
salt and black pepper |
1 1/4 cups dry breadcrumbs |
1/2 cup ground almonds |
2 eggs, beaten |
1 lb cleaned calamari, cut into 3/4 inch pieces |
8 cups canola oil (or peanut oil) |
salad greens |
Directions:
1. Mediterranean Relish:
2. Stir together tomatoes, olives, capers, lemon juice, salt, pepper, garlic and parsley. Aet aside.
3. Calamari:
4. Stir together flour, lemon rind, salt and pepper in a shallow bowl. In a separate bowl, stir togther breadcrumbs and almonds. Beat eggs in another shallow bowl. Dip calamari pieces - a few at a time, in flour mixture to coat completely. Dip in eggs and toss in crumb mixture to coat completely.
5. Fill a large deep-fryer, large saucepan or wok with at least 3 inches of oil, then heat over medium -high heat to a temperature of 375°. Cook calamari in batches for 1 minute, until golden brown. Remove calamari from oil with a slotted spoon and drain on paper towels. Serve on a bed of salad greens with Mediterranean Relish.
|
|