Lulas Fritas (Squid Puffs)
- Total Time
- 35 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
891 calories; 51 grams fat; 5 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 14 grams polyunsaturated fat; 69 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 36 grams protein; 527 milligrams sodium
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.
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