Calamari Cakes

Use fresh calamari for the best flavor and texture.

Be sure to finely chop the tentacles for even cooking and a better consistency.

Wet your hands or coat them in oil when forming the cakes to prevent sticking.

Adjust the amount of garlic and parsley to taste.

Experiment with different cheese types like feta or mozzarella.

Add a pinch of red pepper flakes for some heat.

Pair with a simple green salad for a light and balanced meal.

To bring out the seafood flavor, add a splash of Worcestershire sauce to the mixture.

Rest the cakes for a few minutes before frying for a firmer texture.

Keep the oil at a steady temperature to avoid greasy cakes; if the oil is too cold, the cakes may absorb excess fat.

Are calamari cakes difficult to make?

No, calamari cakes are relatively easy to make and can be completed in under 30 minutes. The most challenging part might be properly preparing and forming the cakes, but with practice, it becomes easier.

What can I serve with calamari cakes?

Calamari cakes can be served with a variety of accompaniments, such as tartar sauce, aioli, lemon wedges, or a fresh salad to balance the richness of the cakes.

Can I use whole calamari instead of just tentacles?

You can use whole calamari, but you'll need to clean and chop them properly. Adjust the amount of squid accordingly.

What type of bread crumbs should I use?

You can use either fresh bread crumbs or dried store-bought bread crumbs. Fresh bread crumbs result in a lighter, fluffier cake, while dried bread crumbs yield a firmer texture. You can also use panko for a different texture.

Can I add other ingredients to the calamari cakes?

You can add other ingredients such as diced bell peppers, jalapenos for heat, or different herbs and spices according to your taste. If adding vegetables, make sure to chop them finely.

Can I use frozen calamari?

You can use frozen calamari. Just be sure to thaw it completely and thoroughly drain it before proceeding with the recipe to avoid excess moisture.

Can I bake the calamari cakes instead of frying them?

You can bake them for a healthier option. Preheat the oven to 400 degrees F, place the cakes on a baking sheet lined with parchment paper, brush them lightly with olive oil, and bake for about 15-20 minutes, flipping halfway through.

How do I know when the calamari cakes are cooked through?

The cakes should be golden brown and crispy on the outside, and they are done when warmed through the center, typically taking about 6 minutes total for frying (3 minutes per side).

Can I prepare them in advance?

You can prepare the mixture ahead of time and refrigerate it for up to a few hours before frying. Forming the cakes closer to cooking keeps them fresher.

What is the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or skillet to keep the crispiness.

Can I freeze calamari cakes?

You can freeze them. It's best to freeze them before frying. Place the formed cakes on a parchment-lined baking sheet until firm, then transfer them to a freezer bag. They can be frozen for up to 3 months.

Can I use a different type of oil for frying?

Yes, while olive oil is great for flavor, you can use other oils with a higher smoke point, like canola or vegetable oil, for frying.

Food Processor: For finely chopping the squid tentacles to create the base for the calamari cakes.

Large Mixing Bowl: For combining the finely chopped squid tentacles with the bread crumbs, cheese, garlic, parsley, salt, pepper, and egg.

Measuring Cups and Spoons: For measuring the squid tentacles, bread crumbs, cheese, parsley, and olive oil.

Skillet: A large skillet for frying the calamari cakes until they are browned and cooked through.

Spatula: For flipping the calamari cakes in the skillet without breaking them apart.

Paper Towels: Used to drain any excess oil from the fried calamari cakes after cooking.

Lemon Aioli: A zesty lemon aioli works well as a dipping sauce, providing a fresh and tangy contrast to the rich, savory flavors of the calamari cakes.

Arugula Salad: A simple arugula salad with a light vinaigrette adds some peppery greens to balance the dish.

Spicy Marinara: A spicy marinara sauce can boost the seafood flavor while adding an extra layer of flavor with its acidity and heat. The combination is a classic for fried seafood.

Tartar Sauce: A creamy tartar sauce made with pickles and capers complements the fried texture of the cakes and adds a nice, refreshing tang.

Grilled Corn on the Cob: The sweetness of grilled corn in summer complements the savory notes of the calamari cakes and adds a nice textural contrast.

Sauteed Spinach: Quick sauteed spinach with garlic provides a nutritious side that contrasts the heaviness of the cakes and adds a pop of color to the plate.

Chili Lime Slaw: A chili lime slaw brings crunch and acidity, cutting through the richness with some heat and tang.

Roasted Red Pepper Relish: A roasted red pepper relish adds sweetness and smokiness, providing a nice contrast to the flavors of the calamari cakes.

Risotto: A lemon or seafood risotto can serve as a more substantial side dish, both adding complementary seafood flavors while providing a creamy texture that balances the cakey crunch.

Wine Pairings
Sauvignon Blanc: This white wine is bright and zesty, with citrus and herbal notes that work beautifully with the ocean-flavored calamari. Look for one that's refreshing and crisp.

Chardonnay: A lightly oaked Chardonnay can be a great match here. Its buttery texture and subtle hints of apple and pear add a slight richness that complements the savory flavors in the cakes.

Pinot Grigio: This wine is known for its light and clean character. With fruity notes of green apple and melon, it won't overshadow the calamari.

Other Alcohol Pairings
Margarita: A classic margarita, especially one made with fresh lime juice, brightens up the dish, cutting through the richness of the calamari cakes.

Pilsner: A light, crisp Pilsner brings a refreshing quality to the fried cakes. Its slight bitterness can balance the flavors.

Gin and Tonic: The botanicals in a gin and tonic complement the fresh flavors from the parsley and garlic. Just make sure to add a wedge of lime for an extra zesty touch.

Non-Alcoholic Pairings
Iced Green Tea: The subtle grassy notes of iced green tea can pair nicely with the seafood, bringing a refreshing quality without overpowering the dish.

Sparkling Apple Juice: This fizzy drink offers sweetness and a hint of tartness, which can work well with the flavors in the calamari cakes without being too heavy.

Cucumber Mint Cooler: A mix of cucumber and mint make a perfect non-alcoholic option that balances the savory bites.