Title: Lulas & Sevilhana
Categories: Main
Yield: 4 Servings
| 8 | | Medium-sized squid |
| 1 | tb | Lemon Juice |
| | | Salt & Pepper |
| FOR THE BATTER |
| 7 | oz | Plain Flour |
| 1 | | Egg yolk |
| 1/2 | pt | Water |
| | | Pinch of salt |
| 1 | | Egg white |
| TO FRY |
| | | Vegetable oil |
| TO GARNISH |
| | | Lemon wedges |
| | | Small bunch of parsley |
Clean the squids inside and out, discarding the 'bone' and keeping only the
bag-like bodies. Pat dry and cut in rings of about 1/2". 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 till 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. ----- As you see there is no mention of cheese,
romano or otherwise, but I can vouch that the resulting rings are quite
crispy, dry and oil-free, provided that the oil is .very. hot (fry only a
few rings at a time). I guess you can always add the cheese... ---