Deep Fried Calamari Tarator Sauce Recipe

Let’s dive into a culinary adventure that transports you straight to a breezy Mediterranean shoreline with my take on crispy, golden calamari rings, paired with a velvety tarator dip—perfect for impressing your friends or just treating yourself to a moment of delicious zen.

I adore the pairing of crispy calamari and creamy tarator sauce! My recipe presents calamari rings cloaked in seasoned flour with paprika, bestowing them a flavorful kick.

They are served with a sauce mainly composed of Greek yogurt, but also featuring lemon juice and tahini. The calamari are rich in protein, and the sauce in healthy fats.

Ingredients

– Calamari: Low in fat, high in protein; provides essential nutrients.

– All-purpose flour: Contains carbohydrates; creates crispy texture when frying.

– Greek yogurt: Rich in protein and probiotics; adds creaminess and tang.

– Tahini: Made from sesame seeds; adds healthy fats and nutty flavor.

– Garlic: Offers antioxidants and enhances flavor with pungent aroma.

– Lemon juice: High in vitamin C; adds freshness and a citrusy tang.

– Paprika: Adds mild spice and rich color; contains beneficial antioxidants.

Ingredient Quantities

“`html

• 1 pound calamari, cleaned and cut into rings
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Vegetable oil, for frying
• 1 cup Greek yogurt
• 2 tablespoons tahini
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• Salt to taste

“`

How to Make this

1. In a bowl, mix the flour, salt, black pepper, and paprika. Mix well to create a seasoned coating for the calamari.

2. Using paper towels, pat the calamari rings dry to remove any excess moisture.

3. Coat the calamari rings in the well-seasoned flour mixture. Ensure each ring of calamari is coated completely. Shake off any extra flour.

4. Vegetable oil should be heated in a deep fryer or large skillet to 350°F (175°C).

5. In batches, add the coated calamari rings to the hot oil, taking care to do so in a manner that allows each ring to fry properly. They should not touch or rest on top of each other in the fryer. Fry for about 2-3 minutes, or until you see that they are done—golden brown and crispy. If necessary, fry the remaining rings in another batch. Avoid frying too many at once. Overcrowding is the enemy.

6. Remove the calamari from the oil using a slotted spoon and transfer to a plate lined with paper towels to drain.

7. In another bowl, combine the Greek yogurt, tahini, minced garlic, lemon juice, olive oil, and a dash of salt. Blend together until smooth in order to make the tarator sauce.

8. Savor the tarator sauce and modify its flavor by adding extra salt or lemon juice, if you like.

9. Move the calamari to a serving dish and dust it with finely minced fresh parsley.

10. Serve the deep-fried squid rings promptly. They go well with tarator—a creamy sauce made from crushed walnuts and garlic, as well as pureed soaked bread, plus sufficient olive oil and lemon juice to make it a dip.

Equipment Needed

1. Mixing bowls (at least two)
2. Measuring spoons
3. Paper towels
4. Deep fryer or large skillet
5. Slotted spoon
6. Plate
7. Knife (for mincing garlic and chopping parsley)
8. Cutting board
9. Spoon or spatula (for mixing)
10. Thermometer (optional, for checking oil temperature)

FAQ

• Can I use frozen calamari for this recipe?You can use frozen calamari. Just make sure that it is completely thawed and patted dry before you do the frying.
• What type of oil is best for frying calamari?Ideal due to their high smoke points, vegetable oils, canola oil, and peanut oil are also options.
• How can I prevent the calamari from becoming tough?Don’t overcook. Fry the calamari just 1 to 2 minutes, until golden and crispy.
• What can I use instead of Greek yogurt for the tarator sauce?Substituting Greek yogurt in recipes is simple because its texture and flavor are similar to that of other common ingredients. You can use sour cream or a dairy-free yogurt alternative in place of Greek yogurt.
• Can the tarator sauce be made ahead of time?Certainly: the sauce may be concocted a day ahead of time and placed in the cold storage of a refrigerator.
• Is there a gluten-free option for the flour batter?Rice flour or a gluten-free flour blend can be used in place of all-purpose flour.

Deep Fried Calamari Tarator Sauce Recipe Substitutions and Variations

Calamari: Use shrimp or tofu for a similar texture.
All-purpose flour: Substitute rice flour or cornstarch to make this gluten-free.
Greek yogurt: Substitute with sour cream or a non-dairy yogurt alternative.
Tahini: Substitute almond butter or peanut butter and experience a different flavor profile.
Lemon juice: Use lime juice or white vinegar to give the same acidic burst.

Pro Tips

1. Avoid Overcrowding When frying, make sure not to overcrowd the skillet or fryer. Fry the calamari in small batches to ensure even cooking and maximum crispiness. This also helps maintain the oil temperature.

2. Pre-heat Oil Be patient and let the oil reach the perfect temperature (350°F/175°C) before adding the calamari. If the oil is not hot enough, the calamari may absorb more oil and become greasy rather than crispy.

3. Dry Thoroughly Patting the calamari dry with paper towels before coating them in flour is crucial. Removing excess moisture helps the flour adhere better and prevents the oil from splattering during frying.

4. Rest Seasoned Flour After coating the calamari, let them sit for a few minutes before frying. This resting time allows the flour mixture to adhere better to the calamari, resulting in a crispier finish.

5. Brighten the Sauce For a brighter flavor, experiment by adding a little lemon zest to the tarator sauce. The zest will enhance the lemon flavor without adding extra liquid, maintaining the desired thickness of the sauce.