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 Tablespoon Dehydrated Minced Onion (can substitute for minced fresh onion or shallot)
1 Tablespoon finely minced fresh Jalapeño pepper
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Fresh Cracked Black Pepper
In a large mixing bowl combine all ingredients with ground turkey mixing well with a rubber spatula.
Form burger patties using 1/2 cup of the mixed burger. A burger press works best for this task. Spray the press lightly with oil to prevent sticking in the press (will also help prevent sticking when grilling). If doing by hand – moisten hands with water lightly to shape burgers.
Place shaped burgers on a platter and chill until ready to grill.*
Grill over medium heat 5-6 minutes per side or until internal temperature reaches at least 165F
* Cut squares (4-5”) of parchment paper or wax paper to place burger on. This will allow you to put them on the grill more easily.
The Pampered Chef Burger & Slider Press works great with this recipe – check it out here Burger & Slider Press