Provided by Florence Fabricant
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Mix the mayonnaise and the yogurt together in a small bowl. Stir in the jalapeno pepper, cumin and 1 teaspoon paprika. Refrigerate until ready to serve as a dip.
- Mix the flour, remaining paprika and cayenne pepper together in a large bowl. Pour the oil to a depth of two inches in a large skillet or a wok, and begin heating it.
- Put the squid rings and any tentacles in the flour mixture, and toss to coat and separate them. Shake off as much excess flour as possible.
- Fry the squid pieces, a few at a time, until golden. Do not crowd them in the pan. As they are done, transfer them to absorbent paper, and continue frying until all have been cooked.
- Dust with salt and serve at once with lemon wedges and the dip.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 437 milligrams, Sugar 1 gram
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