Geek Courgette & Calamari Fritters

Geek Courgette & Calamari Fritters with a fresh tzatziki dip.


For the Fritters

500g Caught Online Cleaned Calamari Tubes & Tentacles

300g Courgette, grated

3 Tbsp (25g) Onion, finely chopped

30g Parmesan, grated

80g Feta, crumbled

1/4 Cup Bread Crumbs/Panko

1/4 Cup (12g) Fresh Parsley

3 Jumbo Eggs

2 Tbsp Cake Flour (for the batter)

1/2 Cup Cake Flour (for coating the calamari)

1 lemon (zest for the fritters, juice for the tzatziki)

Salt as needed

Canola Oil for deep frying your fritters

For The Tzatziki

1/2 Cup Greek Yogurt

1Tbsp Fresh Mint

1/2 Mediterranean Cucumber, grated

Salt to Taste

Fresh Lemon Juice, to taste


Cut the calamari tubes in half, into bite sized pieces.

To make the coating, blanch the grated courgette in

boiling water for two minutes. Drain the courgette, and

once it has cooled slightly, place it into a clean dish towel.

Bring the ends of the dish towel together and wring out

all the excess water from your courgette. Be sure to be

thorough or your batter will be too watery, and the

fritters might spit when fried.

In a large bowl, beat the eggs and flour until well

combined and no lumps remain. Mix in the pressed

courgette, 1 tsp salt, cheeses, onion, parsley, lemon zest

and bread crumbs and stir until combined.

Heat your oil in a large, high sided pan or deep fat fryer

until it reaches 180°C. Test the oil by dropping in some

batter. If it fizzes vigorously the oil is ready.

While the oil heats, put the flour in a shallow bowl and

season with salt and pepper.

Once the oil is hot, work in batches to fry your fritters. Do

a couple at a time to avoid cooling the oil, which will result

in soggy fritters. Add a few petals of calamari to the flour

and toss them until well coated, then dip the calamari

one at a time into the courgette batter, making sure the

petals of calamari are evenly coated on the outside.

Carefully lower the calamari, in batches, into the hot oil

and cook until golden and crisp. Remove the fritters from

the oil onto kitchen paper, to drain off any excess oil.

Serve immediately nice and hot , alongside tzatziki and

wedges of lemon.

For Serving

Lemon Wedges

To make your tzatziki,

wring the grated cucumber

between your hands, to remove excess water. Add the

squeezed cucumber and mint to the yogurt. Stir

everything together then add lemon juice and salt to


Separate the tentacles from the tubes. Reserve the

tentacles for another use.

Chefs Tip: toss the tentacles in a 50/50 mix of cake flour,

and polenta, seasoned with a pinch of salt, then fry them

after the fritters for a delicious crisp snack.

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