Squid rings coated in a light sparkling-water batter and fried until crisp. The classic hot meze of Turkish seaside taverns; high in protein.
Ingredients
Instructions
- 1
Cut the squid bodies into 1 cm rings, leave the tentacles whole and pat everything thoroughly dry with paper towels.
- 2
Whisk the flour, egg, cold mineral water, salt and black pepper into a smooth, runny batter; chill for 10 minutes.
- 3
Heat the sunflower oil in a small, deep pan over medium-high heat to about 175 °C (a drop of batter should rise at once).
- 4
Dip the squid in the batter, let the excess drip off and fry in batches without crowding for 2-3 minutes, until golden and crisp. Don't overcook or the squid turns rubbery.
- 5
Drain on paper towels and serve immediately while hot.
Nutrition
Per serving
| Calories | 506 kcal |
|---|---|
| Protein | 32 g |
| Carbs | 22 g |
| Fat | 32 g |
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