Yield: 4 servings
Measure | Ingredient |
---|---|
6 \N | Squid; cleaned and bodies |
\N \N | ; cut into rings |
150 millilitres | Single cream; (5fl oz) |
3 \N | Egg yolks |
2 tablespoons | Freshly grated parmesan |
2 tablespoons | Plain flour |
1 \N | Garlic clove; crushed |
1 teaspoon | Dried oregano |
\N \N | Oil for deep-frying |
\N \N | Salt and freshly ground black pepper |
Pour the cream into a large bowl and set in the egg yolks, cheese, flour, garlic and oregano to make a smooth batter. Season with freshly ground black pepper.
Heat enough oil in a deep pan for deep-frying. When hot enough the oil should be 160-180øC (325-350øF); a piece of bread dropped in the oil will sizzle and become golden brown in 30 seconds. Dip the squid rings and tentacles into the batter, one at a time and put into the oil.
Fry for 2-3 minutes until golden brown. Drain on kitchen paper and serve immediately, sprinkled with salt.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.