Gluten-Free Calamari with Dairy-Free Tzatziki is a restaurant quality dish without gluten or dairy and using your fry fat of your choice.
Featured Ingredients
Squid delivers at least 10% or more of the daily value of 14 different nutrients including vitamins, minerals, functional fats, and protein. It is a top 25 food source of copper, selenium, and taurine.
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Cucumbers have an incredibly high water content of 95% and are particularly rich in vitamin K and beneficial phytonutrients. With a Nutrivore Score of 472, they are a high nutrient-dense food and one of the most popular “vegetables” around the world.
Gluten-Free Calamari with Dairy-Free Tzatziki
Ingredients
For the Tzatziki
- 1/2 cup yogurt (use coconut for dairy free)
- 3 tablespoons dill chopped fresh
- 1/2 cup cucumber minced
- 1 clove garlic
- 1 tablespoon lemon juice fresh
For the Calamari
- 1 pound squid tubes and tentacles
- 1/2 cup tapioca starch
- 1/4 teaspoon salt
- lemon wedges for optional garnish
- high smoke point oil of choice for frying (avocado oil, vegetable oil, etc,)
Instructions
For the Tzatziki
- Place all the ingredients in a bowl and mix to thoroughly combine. Chill in the fridge for 1 hour.
For the Calamari
- Heat the oil to 360F in a countertop deep-fryer or a heavy-bottomed pot over medium heat with a deep-fry thermometer attached to the side. Use enough lard to fill your deep-fryer to the fill line or to have 2 inches in the bottom of your pot.
- Pat the squid dry with a clean kitchen towel or paper towels. If the tubes are whole cut into 1/2-inch-wide rounds.
- Mix together the tapioca and salt in a shallow bowl. Dust the squid pieces with the tapioca and salt mixture, shaking off the excess, and carefully drop them into the hot lard, cooking in batches and being careful not to overcrowd.
- Cook for 4 to 5 minutes, until golden brown and crisp on the outside. Drain on paper towels or newspaper.
- Serve with lemon wedges and tzatziki sauce.
