Calamari Rings Recipe
Tender seasoned squid flour rings and fried lightly to a dusted golden brown, served with tzatziki sauce for dipping.
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Ingredients
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Calamari
Tzatziki Sauce
Method
Tzatziki Sauce
Prepare cucumber
Peel the cucumber, halve lengthwise and scoop out seeds with a spoon if very watery. Finely grate the cucumber. Place grated cucumber in a fine sieve or clean kitchen towel and squeeze or press to remove as much liquid as possible (important to avoid watery tzatziki).
Mix sauce
In a medium bowl combine Greek yogurt, drained grated cucumber, chopped dill, minced garlic, olive oil, lemon juice, and red wine vinegar (if using). Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir until smooth and well combined. Taste and adjust seasoning. Cover and refrigerate at least 20 minutes to let flavors meld (can be made several hours ahead).
Calamari Rings
Prepare squid
If your squid isn't already in rings, slice cleaned squid tubes crosswise into 1/2-inch rings. Pat rings and tentacles very dry with paper towels — removing surface moisture is essential for a light, crisp coating.
Make breading station
In a shallow bowl or rimmed plate whisk together all-purpose flour, cornstarch, optional cornmeal, 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder, paprika, and dried oregano until evenly combined. In a second shallow bowl beat the 2 eggs with 2 tbsp cold water or club soda to form an egg wash.
Dredge calamari
Working in batches, toss a portion of the dried calamari rings in the dry flour mixture to coat lightly, shaking off excess. Dip the rings into the egg wash, then return them to the flour mixture for a final light dusting. Place coated rings on a wire rack set over a sheet tray while you heat the oil. Ensure each ring is coated — the thin double-dust creates the delicate, 'dusted' golden crust described.
Heat oil
Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches (approximately 3–4 cups depending on vessel). Attach a thermometer and heat oil to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and rise steadily without burning immediately.
Fry calamari
Fry the calamari in small batches (do not overcrowd) for 1 to 1.5 minutes per batch, stirring gently and turning as needed, until lightly golden and just cooked through. Overcooking will make squid tough; rings should be opaque and tender. Use a slotted spoon or spider to remove the calamari and let drain on a rack or paper towels. Immediately season with a light sprinkle of salt while still hot, to taste.
Serve
Transfer calamari to a warmed serving plate. Serve right away with chilled tzatziki sauce for dipping and lemon wedges on the side. Recommend serving 3–4 oz calamari per person as an appetizer; for the recipe above (1 lb) serve 4 as an appetizer or 2 as a main with sides.