Lulas Sevilhana
Yield
4 servingsPrep
50 minCook
10 minReady
60 minTrans-fat Free, Sugar-Free
Ingredients
| 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
plain |
|
| 1 | each |
egg yolks
|
*
|
| ½ | pint |
water
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
egg whites
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | wedges |
lemon
for garnish |
*
|
| 1 | small bunch |
parsley leaves
for garnish |
|
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
plain |
|
| 1 | each |
egg yolks
|
*
|
| 237 | ml |
water
|
*
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
egg whites
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | wedges |
lemon
for garnish |
*
|
| 1 | small bunch |
parsley leaves
for garnish |
|
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 sal, 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.
