Calamari Fritti with Avocado-Cucumber Salad and Crostini

For the calamari fritti, wash the well-cleaned squid and cut into rings about 5-8 mm wide. Place in a bowl, salt and sprinkle well with lemon juice and let stand briefly.

Meanwhile, for the avocado-cucumber salad, chop the peeled cucumber into small cubes. Cut the avocado in half lengthwise, scoop out the pit and scoop out the flesh with a small spoon. Also cut into small cubes. Mix the cucumber and avocado cubes together and immediately drizzle generously with lemon juice to prevent the avocado from discoloring. Mix olive oil, vinegar, salt and pepper to make a marinade and mix into the salad.

Preheat the oven to very high heat. Now heat plenty of vegetable oil in a large, deep pan.In a plate, mix cornflour with flour and roll each squid ring in it, tap off excess flour and gradually fry in the hot oil until crispy. (Do not put too many rings in at once so that the fat does not cool too much). Lift out and drain on paper towels.

Meanwhile, toast the bread slices in a very hot oven at maximum top heat until crispy on both sides. Place the finished calamari fritti in a decorative large bowl in the center of the table, adding more salt to taste.

Arrange the avocado and cucumber salad in small bowls and serve with it. Arrange the crostini on an extra plate and drizzle each with garlic oil before eating.

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