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Lulas Fritas (Squid Puffs)

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


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. 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. 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.

Source: cooking.nytimes.com