Quantities Ingredients
2
|
Egg whites
|
2 Tbsp.
|
Olive oil
|
1 Tbsp.
|
White wine vinegar
|
Juice of 1 lemon
| |
2 Tbsp.
|
Crushed garlic
|
1 c.
|
Flour (scant)
|
2 tsp.
|
Baking soda
|
1/3 c.
|
Cornstarch
|
1/2 tsp.
|
Cayenne
|
1 c.
|
Water
|
Salt and pepper to taste
| |
2-3 lbs.
|
Squid
|
1 c.
|
Flour, for dredging
|
Oil for frying
Garnishes: chopped parsley and lemon wedges
|
Preparation Procedures:
1. Beat together the egg whites, olive oil, vinegar, lemon juice and garlic. Add the scant cup of flour, baking soda, cornstarch and cayenne. Stir to mix. Add water, in a thin stream, stirring to mix completely. Let stand for 1/2 hour in refrigerator.
1. Beat together the egg whites, olive oil, vinegar, lemon juice and garlic. Add the scant cup of flour, baking soda, cornstarch and cayenne. Stir to mix. Add water, in a thin stream, stirring to mix completely. Let stand for 1/2 hour in refrigerator.
2. Cut squid into bite-sized pieces. Coat with batter, drain well.
3. Heat oil to 160°F. Dredge squid in flour, remove excess. Fry in batches for about 1 minute - or until golden brown.
4. Sprinkle with fresh chopped parsley. Serve with lemon wedges.
Note: Allow oil to return to correct temperature between batches.