YT Recipe

Cuttlefish

Cuttlefish is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Gifty Shaju on YouTube.

Prep: 1 hr | Cook: 10 min | Total: 1 hr 25 min

Cost: $8.88 total, $2.22 per serving

Ingredients

  • 500 g Cassava (tapioca) roots (peeled and cut into 1‑inch thick sticks)
  • 1 tsp Baking soda (for soaking solution)
  • 4 cup Water (enough to fully submerge cassava)
  • 1 tsp Salt (plus extra for seasoning)
  • ½ tsp Black pepper (freshly ground)
  • 1 tsp Paprika (for mild heat and color)
  • ½ tsp Chili powder (adjust to taste)
  • ½ tsp Garlic powder (optional)
  • 2 large Egg whites (lightly beaten)
  • ½ cup Cornstarch (for coating)
  • ½ cup All‑Purpose Flour (for coating)
  • 2 cup Vegetable oil (for deep frying, high smoke point)

Instructions

  1. Prepare Cassava

    Peel the cassava roots and cut them into 1‑inch thick sticks, resembling calamari rings. Rinse under cold water to remove surface starch.

    Time: PT10M

  2. Baking‑Soda Soak

    In a large bowl, dissolve 1 tsp baking soda in 4 cups water. Submerge the cassava sticks, ensuring they are fully covered. Let soak for 10 minutes, then drain using a colander and pat dry with paper towels.

    Time: PT10M

  3. Season the Cassava

    Transfer the dried cassava sticks back to the bowl. Sprinkle with 1 tsp salt, ½ tsp black pepper, 1 tsp paprika, ½ tsp chili powder, and ½ tsp garlic powder. Toss to coat evenly.

    Time: PT5M

  4. Add Egg White Binder

    Pour the beaten egg whites over the seasoned cassava and mix gently until the sticks are lightly coated. The egg white acts as a binder for the coating.

    Time: PT3M

  5. Prepare Coating Mix

    In a separate shallow bowl, combine ½ cup cornstarch, ½ cup all‑purpose flour, and a pinch of the same spice blend used earlier. Mix well.

    Time: PT3M

  6. Coat the Cassava

    Roll each egg‑white‑bound cassava stick in the coating mixture, ensuring an even layer. Shake off excess and place on a tray.

    Time: PT5M

  7. Heat Oil for Frying

    Pour 2 cups vegetable oil into a deep‑fat pot and heat over medium‑high heat until it reaches 350°F (175°C). Use a thermometer or drop a small piece of coating; it should sizzle and rise immediately.

    Time: PT5M

    Temperature: 350°F

  8. Deep Fry Cassava Sticks

    Working in small batches, gently lower the coated cassava sticks into the hot oil. Fry for 3‑4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

    Time: PT10M

    Temperature: 350°F

  9. Season and Serve

    While still hot, sprinkle a little extra salt or a pinch of chili powder if desired. Serve immediately with chutney, ketchup, or a tangy yogurt dip.

    Time: PT2M

Nutrition Facts

Calories
250
Protein
2 g
Carbohydrates
30 g
Fat
12 g
Fiber
3 g

Dietary info: Vegetarian

Allergens: Egg, Wheat (flour)

Ingredient Substitutions

  • Instead of Cassava (tapioca) roots: Sweet potato, Zucchini
  • Instead of Egg whites: Aquafaba (1/4 cup)
  • Instead of Cornstarch: Potato starch
  • Instead of All‑Purpose Flour: Rice flour (gluten‑free)
  • Instead of Vegetable oil: Canola oil, Peanut oil

Equipment Needed

  • Cutting board
  • Sharp knife
  • Large bowl
  • Colander or strainer
  • Whisk or fork
  • Measuring cups and spoons
  • Deep‑fat frying pot or wok
  • Slotted spoon or spider strainer
  • Paper towels
  • Thermometer (optional) (optional)

Critical Steps — Do Not Skip

  • Soaking cassava in baking‑soda solution to remove excess starch
  • Ensuring cassava sticks are completely dry before coating
  • Maintaining oil temperature at 350°F for a crisp, non‑greasy finish

Chef Tips from the Video

  • Cut cassava into uniform sticks for even cooking.
  • Pat the soaked cassava dry with paper towels to avoid excess moisture.
  • For extra crunch, add a pinch of rice flour to the coating mix.

Troubleshooting

Coating falls off during frying

Make sure the cassava sticks are completely dry before adding egg white and coating. Press the coating gently onto each piece.

Sticks are soggy, not crisp

Heat oil to the correct 350°F and fry in small batches. If oil temperature drops, wait for it to recover before adding more.

Cassava tastes bitter

Rinse the peeled cassava thoroughly and soak in the baking‑soda solution; this removes natural bitterness.

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑lock bag; lasts up to 1 month. Fry from frozen, adding 1‑2 extra minutes.

Room temperature: Not recommended; texture degrades quickly.

Make-Ahead Tips

  • Soak and season the cassava up to 30 minutes before frying; keep refrigerated.
  • Coated sticks can be prepared ahead and stored on a tray in the fridge for up to 2 hours; fry just before serving.

Frequently Asked Questions

What is the cultural significance and history of Cassava Calamari (Kalamari) in Kerala cuisine?

In Kerala, "kalamari" refers to the popular fried squid appetizer served in restaurants. Gifty Shaju’s version replaces squid with locally abundant cassava, creating a vegetarian-friendly snack that echoes the crunchy texture of the original while honoring the coastal tradition of fried finger foods.

What are the traditional regional variations of calamari‑style appetizers in South Indian cuisine?

Along the Malabar coast, fried squid is common, often seasoned with black pepper and curry leaves. In inland Kerala, vegetables like raw banana or sweet potato are sometimes battered and fried, similar to Gifty Shaju’s cassava adaptation.

How is Cassava Calamari traditionally served in Kerala restaurants?

It is typically presented hot on a platter, sprinkled with a pinch of salt or chili powder, and accompanied by fresh lemon wedges, coconut chutney, or a tangy tomato ketchup.

During which celebrations or occasions is fried cassava or calamari‑style snack enjoyed in Kerala culture?

Fried finger foods are popular during Onam feasts, wedding receptions, and casual gatherings where tea or coffee is served. The snack’s crunch makes it a favorite for evening get‑togethers.

What other Kerala dishes pair well with Cassava Calamari as an appetizer?

Serve it alongside a traditional Kerala fish curry, a coconut‑based avial, or a simple cucumber‑tomato salad with mustard seeds for a balanced meal.

What makes Cassava Calamari special or unique in Kerala cuisine?

It transforms a staple tuber into a seafood‑like texture, offering a vegetarian alternative to the beloved fried squid while retaining the bold spice profile typical of Kerala street snacks.

What are the most common mistakes to avoid when making Cassava Calamari at home?

Common errors include not drying the cassava after soaking, which leads to a soggy coating, and frying at too low a temperature, which makes the sticks greasy rather than crisp.

Why does this recipe use baking soda in the soaking water instead of plain water?

Baking soda raises the pH of the soaking water, helping to break down the natural fibers of cassava and reduce bitterness, while also promoting a crisper exterior after frying.

Can I make Cassava Calamari ahead of time and how should I store it?

Yes. After soaking and seasoning, you can keep the sticks refrigerated for up to 2 hours before coating. Once fried, store in an airtight container in the fridge for 2 days and reheat in a hot oven to restore crispness.

What texture and appearance should I look for when frying Cassava Calamari?

The sticks should turn a uniform golden‑brown color, develop a crunchy exterior that snaps when bitten, and remain tender inside. Over‑browning indicates the oil is too hot.

How do I know when Cassava Calamari is done cooking?

When the coating is golden‑brown and the sticks float to the surface, a quick test with a toothpick should show a dry, crisp crust. The internal cassava should be soft but not mushy.

What does the YouTube channel Gifty Shaju specialize in?

The YouTube channel Gifty Shaju focuses on easy, home‑cooked Indian recipes, especially Kerala‑style snacks and comfort foods, presented with clear step‑by‑step instructions and personal storytelling.

How does the YouTube channel Gifty Shaju's approach to Kerala cooking differ from other Indian cooking channels?

Gifty Shaju blends personal anecdotes with practical tips, often adapting traditional restaurant dishes into simple, ingredient‑friendly versions for everyday cooks, whereas many channels stick to exact restaurant recreations without simplifications.

Last updated: September 6, 2026

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Cuttlefish

Recipe by Gifty Shaju

A crunchy, snack‑size appetizer inspired by the Kerala‑style calamari served in restaurants, but made with peeled cassava sticks instead of squid. The cassava is soaked in a baking‑soda bath, tossed with spices and egg white, coated in a corn‑starch and flour mixture, then deep‑fried to golden perfection. Perfect for parties, game nights, or as a tasty starter.

EasyIndianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
43m
Prep
10m
Cook
10m
Cleanup
1h 3m
Total

Cost Breakdown

$8.88
Total cost
$2.22
Per serving

Critical Success Points

  • • Soaking cassava in baking‑soda solution to remove excess starch
  • • Ensuring cassava sticks are completely dry before coating
  • • Maintaining oil temperature at 350°F for a crisp, non‑greasy finish

Safety Warnings

  • • Hot oil can cause severe burns – use a deep‑fat pot with a stable base and never leave unattended.
  • • Do not fill the pot more than half full to prevent oil overflow.
  • • Use a thermometer to avoid overheating the oil.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Cassava Calamari (Kalamari) in Kerala cuisine?

A

In Kerala, "kalamari" refers to the popular fried squid appetizer served in restaurants. Gifty Shaju’s version replaces squid with locally abundant cassava, creating a vegetarian-friendly snack that echoes the crunchy texture of the original while honoring the coastal tradition of fried finger foods.

cultural
Q

What are the traditional regional variations of calamari‑style appetizers in South Indian cuisine?

A

Along the Malabar coast, fried squid is common, often seasoned with black pepper and curry leaves. In inland Kerala, vegetables like raw banana or sweet potato are sometimes battered and fried, similar to Gifty Shaju’s cassava adaptation.

cultural
Q

How is Cassava Calamari traditionally served in Kerala restaurants?

A

It is typically presented hot on a platter, sprinkled with a pinch of salt or chili powder, and accompanied by fresh lemon wedges, coconut chutney, or a tangy tomato ketchup.

cultural
Q

During which celebrations or occasions is fried cassava or calamari‑style snack enjoyed in Kerala culture?

A

Fried finger foods are popular during Onam feasts, wedding receptions, and casual gatherings where tea or coffee is served. The snack’s crunch makes it a favorite for evening get‑togethers.

cultural
Q

What other Kerala dishes pair well with Cassava Calamari as an appetizer?

A

Serve it alongside a traditional Kerala fish curry, a coconut‑based avial, or a simple cucumber‑tomato salad with mustard seeds for a balanced meal.

cultural
Q

What makes Cassava Calamari special or unique in Kerala cuisine?

A

It transforms a staple tuber into a seafood‑like texture, offering a vegetarian alternative to the beloved fried squid while retaining the bold spice profile typical of Kerala street snacks.

cultural
Q

What are the most common mistakes to avoid when making Cassava Calamari at home?

A

Common errors include not drying the cassava after soaking, which leads to a soggy coating, and frying at too low a temperature, which makes the sticks greasy rather than crisp.

technical
Q

Why does this recipe use baking soda in the soaking water instead of plain water?

A

Baking soda raises the pH of the soaking water, helping to break down the natural fibers of cassava and reduce bitterness, while also promoting a crisper exterior after frying.

technical
Q

Can I make Cassava Calamari ahead of time and how should I store it?

A

Yes. After soaking and seasoning, you can keep the sticks refrigerated for up to 2 hours before coating. Once fried, store in an airtight container in the fridge for 2 days and reheat in a hot oven to restore crispness.

technical
Q

What texture and appearance should I look for when frying Cassava Calamari?

A

The sticks should turn a uniform golden‑brown color, develop a crunchy exterior that snaps when bitten, and remain tender inside. Over‑browning indicates the oil is too hot.

technical
Q

How do I know when Cassava Calamari is done cooking?

A

When the coating is golden‑brown and the sticks float to the surface, a quick test with a toothpick should show a dry, crisp crust. The internal cassava should be soft but not mushy.

technical
Q

What does the YouTube channel Gifty Shaju specialize in?

A

The YouTube channel Gifty Shaju focuses on easy, home‑cooked Indian recipes, especially Kerala‑style snacks and comfort foods, presented with clear step‑by‑step instructions and personal storytelling.

channel
Q

How does the YouTube channel Gifty Shaju's approach to Kerala cooking differ from other Indian cooking channels?

A

Gifty Shaju blends personal anecdotes with practical tips, often adapting traditional restaurant dishes into simple, ingredient‑friendly versions for everyday cooks, whereas many channels stick to exact restaurant recreations without simplifications.

channel
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