Καλάμαρακια τιγανιτά

Crispy Cornmeal Calamari

I prefer the texture of cornmeal to flour because it’s tastier, more visually appealing & offers a gluten-free option. Douse these crispy lil’ squid rings in lemon juice, and enjoy!

Crispy Cornmeal Calamari


  • 1 pound of calamari, cut into 1⁄3-to ½-inch-thick rings
  • ½ cup of gluten free or regular flour
  • 1 cup of Fancy Peasant GEVOO
  • ½ lemon, sliced into wedges
  • Salt and pepper


  1. Salt calamari generously.
  2. In a large bowl, mix salt, pepper, and flour well.
  3. Heat olive oil to 350°F.
  4. Dredge your calamari through your seasoned flour.
  5. Carefully add squid to the oil and fry until crispy and golden.
  6. Using tongs or a slotted spoon, transfer to a paper towel lined plate to drain.
  7. Dress calamari with the juice of half a lemon or serve with lemon slices .