A recipe fom Andreas Lagos
For 4 servings:
8 medium squids
300g kasseri cheese
100g wheat flour for all purposes
2 eggs slightly whisked
150g oat flakes
2 minced garlic cloves
50g finely chopped parsley
24 bay leaves
24 wooden skewers
Olive oil for frying (or other)
Yiam green tomatoes ketchup to serve
instructions:Clean the squids and remove the tentacles.
Use the hoods only, keep the tentacles for another usage.
Cut the squid hoods horizontally into 2-3 pieces depending on their size.
In a deep bowl mix the oat, the parsley, the garlic and set aside.
In another bowl whisk the eggs and set aside.
Put the flour in a smaller pan or plate and set aside.
Cube the kasseri cheese in proportion to the size of squid pieces.
Stuff each squid piece with one cheese cube and stick it on a skewer.
Toss the stuffed squid first in the flour, then immerse in the eggs and finally, toss in the oat mix
to coat, shaking off any excess oat mix.
In a deep frying pan or fryer heat the oil until the surface seems to shimmer slightly and deep-fry half of the squidpieces for about 2 minutes until golden-brown.
Repeat with the rest of the pieces.Stick one bay leaf on each skewer and serve the squid sticks on a large dishwith yiam green tomatoes ketchup on the side.