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Ingredients
5 tablespoons mayonnaise
2 tablespoons plain yogurt
1 jalapeno pepper, seeded and minced fine
2 teaspoons ground cumin
2 teaspoons paprika
2 cups flour
½ teaspoon cayenne pepper, to taste
Corn oil or canola oil for deep frying
1 ½ pounds cleaned squid, cut in rings
Salt to taste
1 lemon, cut in wedges
Nutritional analysis per serving (6 servings)
38 grams carbs; 270 milligrams cholesterol; 611 calories; 11 grams monosaturated fat; 22 grams polyunsaturated fat; 6 grams saturated fat; 40 grams fat; 2 grams fiber; 509 milligrams sodium; 23 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the mayonnaise and the yogurt together in a small bowl. Stir in the jalapeno pepper, cumin and 1 teaspoon paprika. Refrigerate until ready to serve as a dip.
- Step 2
Mix the flour, remaining paprika and cayenne pepper together in a large bowl. Pour the oil to a depth of two inches in a large skillet or a wok, and begin heating it.
- Step 3
Put the squid rings and any tentacles in the flour mixture, and toss to coat and separate them. Shake off as much excess flour as possible.
- Step 4
Fry the squid pieces, a few at a time, until golden. Do not crowd them in the pan. As they are done, transfer them to absorbent paper, and continue frying until all have been cooked.
- Step 5
Dust with salt and serve at once with lemon wedges and the dip.
Private Notes