Greek Fried Squid in Parsley and Lemon Batter Kalamarakia
Dive into the irresistible flavors of the Mediterranean with this recipe for Greek Fried Squid in Parsley and Lemon Batter (Kalamarakia). Perfectly tender calamari rings are coated in a light and zesty batter infused with aromatic parsley and the bright tang of lemon zest, then fried to golden, crunchy perfection. With just 20 minutes of preparation and a quick fry time, this dish is ideal as an appetizer or a savory snack. Serve the crispy squid hot, accompanied by fresh lemon wedges for that extra zing, and transport your taste buds straight to the heart of Greece. Whether you're hosting a gathering or indulging in a simple yet gourmet treat, this easy-to-make kalamarakia is sure to impress seafood lovers everywhere.
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Recipe Information
Ingredients
- 500 grams Fresh squid (calamari), cleaned and cut into rings
- 120 grams All-purpose flour
- 15 grams Fresh parsley, finely chopped
- 1 tablespoon Lemon zest
- 1 teaspoon Baking powder
- 180 milliliters Cold water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil (for frying)
- 4 pieces Lemon wedges, for serving
Instructions
Clean the squid thoroughly under cold running water. Cut the squid into 1/2-inch rings and pat them dry with paper towels. Set aside.
In a medium mixing bowl, combine the flour, chopped parsley, lemon zest, baking powder, salt, and black pepper. Mix well to distribute the ingredients evenly.
Gradually add the cold water to the dry ingredients, whisking continuously to form a smooth and slightly thick batter. Ensure no lumps remain.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should reach a temperature of 180°C (350°F); test by dropping a small amount of batter into the oil — it should sizzle and rise to the surface immediately.
Dip each piece of squid into the parsley and lemon batter, ensuring it’s fully coated. Gently lower the battered squid into the hot oil, working in small batches to avoid overcrowding.
Fry the squid rings for 2-3 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with paper towels.
Repeat the frying process with the remaining squid, allowing the oil to return to temperature between batches if necessary.
Arrange the fried squid on a serving plate, and garnish with fresh lemon wedges for squeezing over the top. Serve immediately while hot and crispy.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.7 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
