| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Aldo & frie, New |
4 |
servings |
INGREDIENTS
| 6 |
|
Squid; cleaned and bodies |
|
|
; cut into rings |
| 150 |
ml |
Single cream; (5fl oz) |
| 3 |
|
Egg yolks |
| 2 |
tb |
Freshly grated parmesan |
| 2 |
tb |
Plain flour |
| 1 |
|
Garlic clove; crushed |
| 1 |
ts |
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 160-180°C (325-350°F); 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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