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Calamari Fritti with Sweet Potato Chips

Calamari Fritti with Sweet Potato Chips

I guess just by nature we love the fresh fried calamari taste when on vacation by the sea? At least I am definitely one of them. The smell of a fresh fish catch and foreign languages spoken… hmmm that´s vacation feeling. But because I´m too impatient to wait for the next holidays to come I decided to try those delicious Calamari Fritti at home. To pimp the dish I choose sweet potato chips for side. Of course, not to forget a bottle of white wine – it’s simply necessary,).

The first round of fried calamari’s went perfectly delicious, but the second round not that much. I found out later, the failure was that I coated all calamari-pieces in the almond flour in one turn – and let the second round wait until the first round was fried. It’s important that the calamari, after coating, get directly in the pan to fry.


           INGREDIENTS for 4 servings

  • 3 large sweet potatoes, peeled and sliced by using a mandolin
  • 800 g squid , cleaned and cut into 2 cm rings
  • 100-200 ml milk
  • 2-3 eggs
  • 200-250 g almond flour
  • 200 ml sunflower oil
  • 250 g natural yoghurt
  • 300 g sour crème
  • A handful chive, chopped
  • 2 cloves of garlic, minced
  • Salt and pepper
  • 2 tbsp. vinegar
  • 2 organic lemons



  1. Place the slices of sweet potatoes on paper towels and let them dry for about 15 minutes.
  2. Preheat oven to 250°C.
  3. Then drizzle them with a mix of olive oil, vinegar and salt and place them onto baking tray and leave them in the preheated oven for 15-25 minutes until the center soft and edges crispy. 
  4. Meanwhile combine the milk and egg in a bowl; mix with a fork until lightly beaten. Put the calamari in the mixture and let it chill in the refrigerator for about 15 minutes.
  5. Start preparing the sour crème sauce by combining the natural yoghurt with the sour crème, a pinch of salt and pepper to taste, a handful of chives and the garlic. Put into refrigerator until needed.
  6. Pour about 200 ml of sunflower oil in a fryer or large pot and heat it up.
  7. Meanwhile put the almond flour on a plate, season with a fair amount of salt and pepper and toss the calamari in the flour to coat.
  8. Fry the calamari for 2-4 minutes until golden brown. Drain on paper towels.
  9. Serve immediately with lemon wedges, sour crème sauce and sweet potato chips on side.

Cheers with sunbeams.

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