Lulas Fritas (Squid Puffs)
Published September 17, 1988
- Total Time
- 35 minutes
- Rating
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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
½ 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
Nutritional analysis per serving (4 to 6 servings)
69 grams carbs; 459 milligrams cholesterol; 891 calories; 30 grams monosaturated fat; 14 grams polyunsaturated fat; 5 grams saturated fat; 51 grams fat; 2 grams fiber; 528 milligrams sodium; 36 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
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.
Private Notes