Spicy Calamari and Crispy Vegetables Happy Hour - Elsa's Kitchen

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

calamari

🥗Healthier: shrimp

💰Cheaper: fish fillets

Shrimp is often lower in calories, while fish fillets can be more budget-friendly.

Slice the vegetables thinly and set aside.

In a bowl, mix the buttermilk, all-purpose flour, salt, garlic powder, paprika, ground pepper, chili flakes, baking soda, and cornstarch thoroughly.

Beat the egg and mix it with 1 cup of ice cold water, then add it to the batter and mix until combined.

Dredge the sliced squash in the batter.

Heat 2 inches of oil in a large deep pot to 375°F (190°C).

Deep fry the squash, letting excess batter drip off before placing it in the oil. Fry for 1 to 2 minutes until the batter is pale golden.

Remove the squash with a strainer and drain on paper towels.

Repeat the frying process with the remaining vegetables: eggplants, oyster mushrooms, broccoli, sweet potatoes, and bell pepper.

For the calamari, mix 1 cup of all-purpose flour and ½ cup of cornstarch with the leftover batter from the vegetables.

Wash and pat dry the calamari, then dredge it in the batter.

Heat the same oil to 375°F (190°C) and fry the calamari in batches for 1 to 2 minutes until golden brown.

Sprinkle additional salt over the calamari if desired and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens