Tempura-Style Squid Tentacles
Tempura-Style Squid Tentacles
Squid tentacles may not win any beauty contests, but when prepared properly, they are absolutely delightful. This classic tapa features squid tentacles dipped in a light, crispy tempura batter and fried to a golden brown perfection. It’s so delicious that you might consider serving it as a main course, just double the recipe quantities for two servings.
Ingrediënten
- Serves: 4
- ¾ pound small squid tentacles
- Batter:
- 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
- Additional:
- All-purpose flour for dredging
- Olive oil for frying
Instructies
- Begin by cleaning the squid tentacles thoroughly, and make sure they are completely dry.
- This will prevent splattering during the frying process.
- Prepare the tempura-style batter: In a large bowl, whisk the egg white until it becomes light and frothy.
- Incorporate the ice water and then whisk in all the remaining batter ingredients until well blended.
- The batter should be relatively thin.
- Place some all-purpose flour in a small, shallow bowl.
- Heat at least 1/2 inch of olive oil in a medium skillet over medium-high heat.
- Alternatively, you can use a deep fryer set to 365°F.
- To check if the oil is ready, drop a cube of bread into it.
- If it turns light brown in 60 seconds, it’s the right temperature.
- Dredge the squid tentacles in the flour, ensuring they are well separated.
- Dip each tentacle in the batter, remove them with a slotted spoon, and gently place them in the hot oil.
- Fry them in batches if necessary to avoid overcrowding.
- Cook until they become very lightly browned, which should take around 2 minutes.
- Use a slotted spoon to transfer the tempura-style squid tentacles to paper towels to drain any excess oil.
- If needed, you can keep them warm in a 200°F oven for up to 30 minutes.
Notes / Tips / Wine Advice:
Serve your tempura-style squid tentacles while they are hot, crispy, and absolutely delicious. Enjoy!
