Lulas Sevilhana
Yield
4 servingsPrep
35 minCook
5 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
squid
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| For the batter | |||
| 7 | ounces |
all-purpose flour
|
|
| 1 | large |
egg yolks
|
|
| ½ | pt |
water
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | large |
egg whites
|
|
| To fry | |||
| 1 | x |
vegetable oil
|
*
|
| 1 | each |
lemon
cut into wedges |
|
| 1 | bunch |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
squid
|
*
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| For the batter | |||
| 202.3 | ml/g |
all-purpose flour
|
|
| 1 | large |
egg yolks
|
|
| 0.5 | pt |
water
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | large |
egg whites
|
|
| To fry | |||
| 1 | x |
vegetable oil
|
*
|
| 1 | each |
lemon
cut into wedges |
|
| 1 | bunch |
parsley leaves
|
|
Directions
Clean the squids inside and out, discarding the 'bone' and keeping only the bag-like bodies.
Pat dry and cut in rings of about ½ inch.
Season with salt, pepper, and lemon juice.
Make a batter with the water, flour, the yolk and the salt. Set aside for 30 minutes.
Beat the egg white until firm and fold into the batter. Sprinkle the squid rings with plain flour, and dip in the batter so as to cover them completely.
Deep-fry in very hot oil (max.3 minutes, unless you happen to enjoy rubber bands).
Serve with the lemon edges and parsley twigs.
As you see there is no mention of cheese, romano or otherwise, but I can vouch that the resulting rings are quite crispy, dry and oil-free, provided that the oil is .very. hot (fry only a few rings at a time).
I guess you can always add the cheese...
