Peel Sweet Potato. Grate Potato into a large mixing bowl
In a separate bowl combine Flour, Garam Masala and Salt
Add flour mixture to the grated potato. Mix well ensuring all flour is well incorporated into shredded potato.
Using a measuring cup or scoop – scoop 1/4 cup of the shredded potato mixture. Will keep the fritters the same size.
Using your hands, squeeze the mixture into the flat round shape. 2-3” in diameter and ¼-3/8” thick. Place gently onto a piece of parchment paper lined cookie sheet. Continue this until you have no mixture remaining.
In a large nonstick pan heat 2 tablespoons of cooking oil.
Once hot gently place the premade patties into the plan one at a time. You may need to cook in batches. If so you may need to add a bit of oil to the pan between batches.
Leave cook on one side until golden brown – will depend on how hot your pan is but typically 3-4 minutes.
Once golden brown on one side – flip gently – then cook until golden brown on the other side.
Repeat this until all your patties are cooked. If you cook in more than one batch – you can keep the cooked ones warm in a 200F oven on a cookie sheet.
A lot of people find calamari chewy and tough… well let me tell you – if you make your own you won’t think that any more!
Squid are fascinating creatures that change colour in an almost alien like way and they squirt black ink as a defense mechanism. The fact they feed mainly at night and are attracted to light make wharfs and piers the ideal fishing location to jig for squid.
In summertime, they can been found swimming close to the surface after dark attracted to the light of the wharf in some harbours of Atlantic Canada. I have been lucky enough to catch fresh squid on a few occasions (they are a lot of fun to jig). Even if you don’t have squid in your area natively many supermarkets carry it frozen. My suggestion is to speak to the staff in the seafood counter and ask if they have any. Often they have it frozen and only take out a bit at a time to put in their display case.
Cajun Deep Fried Calamari
1 lb fresh (or previously frozen) calamari cut into 1/4“rings & keeping tentacles – see note below on cleaning and preparing.
¾ Cup white all purpose flour (I use Bob Red Mills Gluten Free 1/1 flour)
¼ Cup Corn flour
1 ½ teaspoon Cajun Seasoning (I use Emeril Legasse’s Essence – the recipe can be found online)
1 teaspoon Baking Powder
1 Cup Buttermilk
Kosher Salt & Dried Parsley for plating
Oil for frying (canola or other)
Place calamari rings and tentacles in a medium glass bowl with the buttermilk and stir to combine.
Cover the bowl and refrigerate. Ideally for a couple of hours but minimum 30 minutes.
Heat oil to 375 degrees F. This can be done by using 3-4” of oil heated over medium heat in a large deep pot but it’s preferable to use a deep fryer. If you are using the pot method make sure you have a thermometer that will monitor the oil temperature as hot oil can be very dangerous if you do not.
Place the all purpose flour, corn flour, Cajun seasoning and baking powder in a medium bowl; stir to combine.
Remove each piece of squid from the buttermilk (allowing the excess buttermilk to drip off) and dredge in the flour. Place coated squid on a plate. A fork works well for this step.
Repeat the process until all pieces are coated.
Place 8-10 pieces of squid in the hot oil.
Pay close attention as the squid will cook fast! Fry for 2-3 minutes or until golden brown.
Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid.
Sprinkle Calamari with kosher salt and a pinch of dried (or fresh chopped) parsley.
Cleaning and Preparing Squid
When it comes to cleaning and preparing squid to make calamari there are a few tricks that you need to know if you are getting whole squid. The Washington Department of Fish & Wildlife have a good post on how to do it. For this recipe, I use the method illustrated in Method B in the link below.
1 Cup Gluten Free 1 to 1 Baking Flour (I use Bob’s Red Mill)
¼-½ Teaspoon Salt
1 ½ Teaspoon Baking powder
½ Teaspoon ground cinnamon
1 Cup Greek Style Yogurt*
½ cup Sugar (for coating)
1-2L Canola or Vegetable Oil for Frying will vary based on what you are using to cook in
Makes ~12 small donuts (depends on cutter size)
Combine Flour, Salt, Baking powder & Cinnamon in a medium bowl and mix until combined.
Add yogurt to the dry ingredients and mix until the dough forms
Knead dough on a lightly floured surface until smooth
Shape into a ball
Wrap dough in plastic wrap and refrigerate for a min of 30 mins
Preheat oil to 350 degrees. You want 1 ½ to 2 inches of oil in a heavy deep pot, deep cast iron pan or deep fryer. Do NOT leave oil unattended.**
Roll chilled dough out onto a lightly floured surface to 1 cm thick
Using a donut cutter or other small round cutter (you can even use a small glass for the outside and an apple corer for the inside) make as many donuts as you can. Keep the whole donut shapes and donut holes.
Remove any excess dough from around the donuts & holes and put to the side. You can make a ball out of the excess and repeat steps 7 and 8 until you have used all the dough.
Carefully place 3-4 donuts in the preheated oil. Watch not to get oil splattered on you. You can put the donut on a slotted spoon and slowly place it in the oil.
Move the donuts around in the oil to prevent the dough from sticking to the bottom.
Turn them over at least once. Remove from the oil when golden brown and place in a metal bowl
Sprinkle the warm donuts with sugar and toss gently to ensure they are well coated.
Repeat steps 10-13 with the donut holes. Note they may cook a bit faster than the donuts.
*can be made Lactose Free by substituting for Lactose Free Greek Style Yogurt
**Very important to use a thermometer to monitor the temperature of the oil as it can cause fire if not monitored. Never leave unattended.