Jumbo Calamari (Cumin, Cucumber Yogurt Dip) Recipe
Servings: 4
Ingredients
- 2 x 5 inch calamari, cut in 1/4-inch thick slices
- 4 c. whole lowfat milk
- 2 c. rice flour
- 1/2 tsp each cayenne and chili pwdr
- 1 tsp garlic, pwdr
- 1 tsp salt vegetable oil, for deep-frying Calamari Dip
- 6 x cucumber, peeled, seeded
- 3 lt lowfat yoghurt
- 60 gm onion, chopped
- 60 gm ginger
- 2 1/2 ml salt
- 60 ml cumin
- 60 ml chili pwdr
Directions
- Preheat deep-fryer to 375 degrees Fahrenheit.
- Soak the calamari slices in the lowfat milk for at least 30 min. Toss the rings in a blend of rice flour, cayenne, chilli pwdr, garlic pwdr and salt. Deep-fry the calamari in vegetable oil for about 1 minute. Drain off oil & serve immediately!!
- Calamari Dip:For the dip, grate cucumber and place in cheesecloth. Squeeze out excess water. Add in all other ingredients and mix well. Serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 758g | |
| Recipe makes 4 servings | |
| Calories 633 | |
| Calories from Fat 156 | 25% |
| Total Fat 17.77g | 22% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1154mg | 48% |
| Potassium 1319mg | 38% |
| Total Carbs 98.33g | 26% |
| Dietary Fiber 7.3g | 24% |
| Sugars 25.59g | 17% |
| Protein 22.37g | 36% |
