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Yields 4 servings
1 lb. squid, cleaned and cut into rings
1 cup flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 egg yolk
2 tablespoons vegetable oil
½ to 1 cup beer
2 egg whites
1. In a large bowl, place the flour, salt and pepper. Make a well in the center and add the egg yolk and oil. Stir well. Next, add the beer slowly, stirring continuously, until the mixture is thick and smooth. Refrigerate for 30 minutes.
2. In a separate bowl, beat the egg whites until stiff. Once the flour mixture has chilled, carefully fold in the egg whites.
3. Rinse and dry the squid. Dip the squid rings in the batter, and fry in abundant, hot oil, until browned. Do not move the squid while frying.
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