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Perfect pairing with fried squid, grilled fish, fresh cheese

Calamari fritters with ouzo batter

Fresh calamari tentacles

For the batter:

2 stamens of Kozani's saffron
30 ml. Ouzo
1 teaspoon orange zest
250 ml. soda water
Thyme
Self rising flour
Salt

For the Dressing:

1 teaspoon mustard, mild
Lemon juice
Orange juice
60 ml. olive oil
Olive oil or canola oil for frying

For the ouzo aromatic batter:

In a bowl put ouzo with saffron to soak for 5 minutes. Add all the ingredients, except the flour, to the bowl and mix well. Finally, add, by stirring continuously, the flour, until you get a thick batter, which will stand on the tentacles.

For the dressing:

Beat all ingredients in a shaker or blender until you get a thick sauce. Add 1 to 2 saffron stamens before serving.

For the croquettes:

Put enough olive or canola oil in a pan to heat up. Flourish the tentacles, which you have drained well. Put the tentacles into the batter one by one and with the help of a fork, pour them into the hot olive or canola oil creating croquettes. Fry on both sides until golden. Put the croquettes on absorbent paper, to remove the excess of olive oil.
Serve while they are hot with the dressing.

Eva Monochari

Food Blogger

Color:	White
Type:	Dry
Year:	2023
Alcohol:	13%
Origin:	Zakynthos
Variety:	Skiadopoulo, Goustolidi, Robola, Pavlos
Aromas:	bergamot, vanilla, pear, peach, hazelnut and toast
Bottle Size:	750ml
Barrique:	6 months
Serving temperature:	10°C
Aging:	5 years
Closure:	Cork
Organic:	No

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