| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Aldo & frie, New | 4 | Servings | |
INGREDIENTS
| 6 | Squid, cleaned and bodies | |
| cut into rings | ||
| 150 | Single cream, 5fl oz | |
| 3 | Egg yolks | |
| 2 | T | Freshly grated parmesan |
| 2 | T | Plain flour |
| 1 | Garlic clove, crushed | |
| 1 | t | Dried oregano |
| Oil for deep-frying | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Pour the cream into a large bowl and set in the egg yolks, cheese, flour, garlic and oregano to make a smooth batter. Season with freshly ground black pepper. Heat enough oil in a deep pan for deep-frying. When hot enough the oil should be 160-180øC (325-350øF); a piece of bread dropped in the oil will sizzle and become golden brown in 30 seconds. Dip the squid rings and tentacles into the batter, one at a time and put into the oil. Fry for 2-3 minutes until golden brown. Drain on kitchen paper and serve immediately, sprinkled with salt. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 137.3mg
Sodium: 238.6mg
Potassium: 37.4mg
Carbohydrates: 6.8g
Fiber: <1g
Sugar: <1g
Protein: 3.7g