Yield: 4 servings
|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.