Lulas Fritas (Squid Puffs)

Name: Lulas Fritas (Squid Puffs)
Total time: 35 min
Yield: Four to six servings
Cuisine: portuguese
Ingredients: 2 pounds smallest possible squid, cleaned; 2 teaspoons minced garlic; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 2 teaspoons cayenne pepper; 4 cups all-purpose flour; 1/2 teaspoon baking powder; 1 teaspoon salt; 2 tablespoons vegetable oil; 4 eggs, separated; 1 cup, plus 2 tablespoons, dry white wine or water; Oil for deep frying

By Julie Sahni

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; THE SPICE ROUTE

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Ingredients

Yield:Four to six servings

2pounds smallest possible squid, cleaned
2teaspoons minced garlic
1teaspoon lemon zest
1tablespoon lemon juice
2teaspoons cayenne pepper
4cups all-purpose flour
½teaspoon baking powder
1teaspoon salt
2tablespoons vegetable oil
4eggs, separated
1cup, plus 2 tablespoons, dry white wine or water
Oil for deep frying

Ingredient Substitution Guide

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Preparation

Step 1
Cut the squid sac into three-eights-inch-wide rings and cut the tentacles into two bunches. Put the squid into a bowl and add the garlic, lemon zest, lemon juice and cayenne. Toss well. Marinate the squid for 15 minutes.
Step 2
Combine three cups of flour with the baking powder, salt, oil, egg yolks and wine in a mixing bowl until blended. Do not overmix. Beat the egg whites until they are stiff and fold into the batter, which will be sticky.
Step 3
Heat the oil in a deep fryer until hot, 365 degrees. Put the remaining one cup of flour in a bowl. Dip the squid pieces, first in the flour, then in the batter, and drop into the hot oil. Make few fritters at a time so they don't overcrowd. Fry, turning once, until they turn light golden (about two minutes). Turn them out with a slotted spoon and drain on paper towels. Serve immediately.