Togolese Calamari Fritters

Introduction to Togolese Calamari Fritters

Togolese Calamari Fritters, also known as Galettes de Calamar, are a savory delight hailing from the rich culinary traditions of Togo, a West African country known for its vibrant food culture. These fritters are a popular street food, often enjoyed as a snack or appetizer in local eateries and home kitchens alike. The recipe combines the tender texture of calamari with a blend of herbs and spices, resulting in a flavorful dish that is crispy on the outside and succulent on the inside.

The preparation of Calamari Fritters in Togo often involves a mix of locally available ingredients, reflecting the country's diverse cultural influences and abundance of seafood due to its proximity to the Atlantic Ocean. This dish exemplifies the inventive use of seafood by Togolese chefs and home cooks, who skillfully incorporate various flavors to create unique and delicious meals.

Ingredients

• Calamari - 500 grams, cleaned and sliced into rings
• Flour - 200 grams
• Cornstarch - 50 grams
• Baking powder - 1 teaspoon
• Garlic - 3 cloves, minced
• Onion - 1 small, finely chopped
• Chili - 1, finely chopped
• Parsley - 2 tablespoons, finely chopped
• Egg - 1, beaten
• Water - 200 ml
• Oil - for deep frying
• Salt - to taste
• Pepper - to taste

Preparation

Step 1: Preparing the Batter

In a large mixing bowl, combine the flour, cornstarch, and baking powder. Add a pinch of salt and pepper to season. Stir the dry ingredients together until evenly mixed.

Slowly incorporate the water, beating the mixture with a whisk or fork to avoid lumps. The consistency should be slightly thicker than pancake batter. Adjust the water quantity if necessary.

Add the beaten egg, garlic, onion, chili, and parsley into the batter, mixing them thoroughly to ensure the flavors are distributed throughout.

Step 2: Preparing the Calamari

Rinse the calamari under cold running water, and pat them dry with paper towels. Ensure they are sliced into uniform rings for consistent cooking.

Lightly season the calamari rings with salt and pepper.

Step 3: Coating and Frying

Heat a generous amount of oil in a deep frying pan or pot over medium heat. Test the oil's readiness by dropping a little batter; it should sizzle and rise to the surface.

Dip each calamari ring into the prepared batter, making sure it is well coated. Carefully drop the battered rings into the hot oil, frying in batches to avoid overcrowding.

Fry the calamari fritters until they are golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove the fritters from the oil, and place them on a plate lined with paper towels to drain excess oil.

Serving Suggestions

Serve the Togolese Calamari Fritters hot, alongside a dipping sauce of your choice. Popular options include spicy chili sauce or a tangy lemon aioli. These fritters pair well with a chilled glass of local Togolese beer.

Cooking Time

The entire process, from preparation to serving, should take approximately 40 minutes. Use a cooking timer to keep track of the frying time for perfect results.

Enjoy the delightful contrast of textures and flavors of this traditional Togolese dish, either as a snack or a delectable starter to a meal!