📝 About This Recipe
Inspired by the sun-drenched coastlines of Greece and Italy, these crispy, golden fritters transform humble squid into a sophisticated delicacy. We combine finely minced tender squid with a vibrant medley of fresh herbs, aromatics, and a hint of lemon zest to create a light yet satisfying bite. Perfectly crunchy on the outside and succulent within, they offer a refined alternative to standard fried calamari and are guaranteed to be the star of your next seafood spread.
🥗 Ingredients
The Squid Base
- 1 pound Fresh Squid (cleaned, tubes and tentacles, finely minced by hand)
- 1 tablespoon Lemon Zest (from about 1 large organic lemon)
- 3 cloves Garlic (minced very fine)
Batter and Aromatics
- 3/4 cup All-purpose Flour (sifted)
- 1 teaspoon Baking Powder (for lift and lightness)
- 1 large Egg (lightly beaten)
- 3 pieces Scallions (white and green parts, thinly sliced)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/4 cup Sparkling Water (chilled; helps create a crispy texture)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle heat)
- 2 cups Neutral Oil (such as grapeseed or canola, for shallow frying)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 clove Garlic Paste (grated on a microplane)
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
👨🍳 Instructions
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1
Prepare the squid by rinsing it under cold water and patting it extremely dry with paper towels; moisture is the enemy of a crispy fritter.
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2
On a large cutting board, finely mince the squid tubes and tentacles until they are in roughly 1/8-inch pieces. Avoid using a food processor, as it can turn the squid into a paste rather than maintaining a pleasant texture.
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3
In a small bowl, whisk together the mayonnaise, lemon juice, grated garlic, and smoked paprika to create the aioli. Cover and refrigerate until serving to allow flavors to meld.
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4
In a large mixing bowl, combine the minced squid, scallions, parsley, dill, minced garlic, lemon zest, salt, and chili flakes. Mix well to distribute the aromatics.
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5
Add the beaten egg to the squid mixture and stir until combined.
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6
Sift the flour and baking powder over the squid mixture. Gently fold with a spatula while gradually adding the chilled sparkling water.
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7
Mix until just combined; the batter should be thick enough to hold its shape on a spoon but still moist. Let the batter rest for 10 minutes.
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8
In a heavy-bottomed skillet or cast-iron pan, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the heat by dropping a small bit of batter in—it should sizzle immediately.
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9
Using a tablespoon, carefully drop mounds of the batter into the hot oil. Do not overcrowd the pan; work in batches of 4-5 fritters.
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10
Press down slightly on each mound with the back of the spoon to flatten them into 1/2-inch thick patties.
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11
Fry for 2-3 minutes per side until they achieve a deep golden-brown color and the squid is cooked through.
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12
Use a slotted spoon to transfer the fritters to a wire rack set over a baking sheet or a paper-towel-lined plate to drain.
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13
Immediately sprinkle with a pinch of kosher salt while they are still hot.
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14
Repeat with the remaining batter, ensuring the oil returns to temperature between batches.
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15
Serve immediately while piping hot with the chilled aioli and extra lemon wedges on the side.
💡 Chef's Tips
Always pat the squid dry before mincing to prevent the batter from becoming watery. Using chilled sparkling water creates tiny air bubbles that expand in the heat, resulting in a lighter, crunchier fritter. Don't over-mix the batter once the flour is added; over-mixing develops gluten and can make the fritters tough. Maintain a steady oil temperature of 350°F; if the oil is too cold, the fritters will absorb grease, and if too hot, the outside will burn before the squid cooks. If you can't find fresh squid, high-quality frozen squid works perfectly—just ensure it is fully thawed and drained.
🍽️ Serving Suggestions
Serve as an appetizer alongside a crisp, chilled glass of Assyrtiko or Sauvignon Blanc. Pair with a fresh Greek salad of cucumbers, tomatoes, and kalamata olives to cut through the richness. Arrange on a platter with grilled lemon halves for a smoky, citrusy aesthetic. Include a side of pickled red onions or capers to provide a sharp, vinegary contrast to the fried seafood. For a main course, serve 3-4 fritters over a bed of buttery orzo with fresh spinach.