Recipe For The Delicious Lemonade Calamari At Home

Calamari crops are so delicious and there are so many of the restaurants run only on these crops. The lemon puree is the basic ingredient in this and the fried the squid and served with the mayonnaise. This is cheap recipe and it is easy to prepare at the home.

Here Is The List Of The Ingredients And The Step By Step Process For This Delicious Homemade Lemonade Calamari:

Lemonade Calamari

Preparation Time- 15 Minutes
Cooking Time- 25 Minutes
Serves- 2

Ingredients:

Self raising flour- 150 gm
Lemonade- 200 ml ice cooled
Lemon- 1 teaspoon
Mayonnaise- 2 tablespoon
Black pepper- 1 teaspoon
Tomato- 1 big
Green chili- 1
Mint leaves- 2 bunch

Methods Of Preparation:

Step 1

First you need to take the mixing bowl and then  add the self raising flour into it and then you need to add the ice cold lemonade into it. Now mix it well so that there will be a lump free mixture, now add a pinch of the black pepper into it.

Step 2

Now to make the calamari rings and for this you need to take the squid and then clean it in the running water and it is hollow inside and then from the fingers make it hollow and then cut it into the slices for about 1 cm length.

Step 3

Now in the frier add so much of the vegetable oil into it and then make it hot, now take the calamari and then dip it into the mixture and then dip it in the boiling oil, now deep fry the calamaro.

Step 4

Now to make the calamari we need to take the mayonnaise and then in this add the zest of the lemon and the black pepper into it and then mix the whole thing well. Now as the color of the calamari is dark brown then remove it and then soak it on the tissue paper.

Step 5

Now take the tomato and then peel it and then put it in the mixing jar and then add the mint leaves and the the green chili, add the oregano into it and then grind it to make the paste of it.

Step 6

Now take the calamari in the serving plate and then in the small bowl take the mayonnaise and then tomato sauce and enjoy this delicious snacks.



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