For the Tzatziki
Add the garlic to olive oil in a medium sized bowl.
Finely slice the small cucumber. Then strain the cucumber for at least 15 minutes. Sprinkle a little salt on top on the sliced cucumber as this will encourage excess liquid to be released.
Add the yogurt, cucumber, mint, lemon juice and salt and pepper to the garlic and olive oil. Mix together well. If the mixture appears runny, add a touch more yogurt.
For the Kalamari
Clean your squid.
Cut the bodies into rings of about 1 inch big or leave them whole, if they are small.
Next, prepare your bowl of flour. Sprinkle some salt and pepper into the flour and mix together.
Heat the oil to a very high heat. It has to be very high for the calamari to cook properly.
Dip a piece of calamari into the flour and make sure it is well coated outside and inside.
Once the oil is hot, add the flour coated calamari a few pieces at a time.
They will cook extremely fast about 1 minute per piece of small calamari, the larger pieces may need an extra minute.
Remove from the oil and place on a paper towel to remove any excess oil. Then serve immediately, squeezing fresh lemon juice and sprinkling salt, pepper and dried Greek oregano,if you like to taste on top.
serve immediately with the tzatziki for a real treat!