Name: Crispy Squid Tentacles in Tempura Batter
Prep time: 25 min
Ingredients: ¾ pound small squid tentacles; 1 large egg white; 1 cup ice water; 2 tablespoons dry white wine; ¾ cup all-purpose flour; ¼ cup cornstarch; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 tablespoon finely chopped fresh flat-leaf parsley; All-purpose flour (for dredging); Olive oil (for frying)

Clean the squid tentacles thoroughly and pat them dry completely to prevent splattering during frying.
Prepare the Tempura Batter:
In a large bowl, whisk the egg white until it becomes light and frothy.
Gradually whisk in the ice water, then incorporate all the remaining batter ingredients until a smooth and thin consistency is achieved.
Frying Process:
Place the all-purpose flour for dredging in a small shallow bowl.
Heat at least ½ inch of olive oil in a medium skillet over medium-high heat, or use a deep fryer set at 365°F (185°C).
You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately.
Dredge the squid tentacles in the flour, ensuring they are well coated and separated.
Dip each tentacle in the prepared tempura batter, coating it completely, then remove it with a slotted spoon and carefully place it in the hot oil.
(Cook in batches if necessary to avoid overcrowding.
)
Fry the tentacles until they are very lightly browned and crispy, which should take about 2 minutes.
Be careful not to overcook.
Using a slotted spoon, transfer the fried squid tentacles to a plate lined with paper towels to drain excess oil.
If not serving immediately, keep the cooked tentacles warm in a 200°F (93°C) oven for up to 30 minutes.
Serve the crispy squid tentacles in tempura batter hot, garnished with freshly chopped parsley if desired.

Crispy Squid Tentacles in Tempura Batter

Equipment

Ingredients

For the Tempura Batter:

Instructions

Notes / Tips / Wine Advice:

Wine Pairing:

Nutritional Information

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