With all the ingredients prepped, this crisp, light, crowd-pleasing appetizer is ready in seconds flat.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2005
Cut tentacles off squid; cut tubes crosswise into 1/2-inch (1 cm) thick rings. Pat dry. In large plastic bag, shake together flour, cornstarch and cayenne pepper.
In deep-fryer or deep heavy-bottomed pot, heat oil to 425°F (220 C).
All at once, add squid tentacles and rings to flour mixture; shake to coat.
Fry, in batches, until golden, 30 to 45 seconds. Using slotted spoon, transfer to paper towel-lined plate to drain; sprinkle with salt. Serve with lemon wedges and Lemon A?i.
Nutritional facts <b>Per serving:</b> about
- Sodium 699 mg
- Protein 20 g
- Calories 557.0
- Total fat 41 g
- Cholesterol 274 mg
- Saturated fat 4 g
- Total carbohydrate 26 g
- Iron 11.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 20.0