Squid rings in batter
Description
Thanks to the special yeast batter, the crust around the calamari turns out voluminous, textured, and crispy. This dish looks impressive on the table and makes an excellent appetizer or standalone snack. Serve the rings with any sauces. Ketchup, homemade mayonnaise, or an herb sauce based on Greek yogurt work well here. Serve with herbs and sauce.
Instructions
- 1
Step 1
Separate the egg white and beat it well in a blender with a pinch of salt. Refrigerate the white. Meanwhile, mix the yolk, vodka, water, flour, and dry yeast. Mix everything well. Then gently fold the white into this mixture and combine with a few smooth strokes.
- 2
Step 2
Now prepare the squid. Rinse the bodies well and clean out all the innards and membranes. Bring water to a boil and pour it over the squid for literally 2 minutes. When the meat has cooled, slice it into rings about 1 cm wide.
- 3
Step 3
Now pour vegetable oil into a deep but not very wide skillet or pot and heat it until it starts to smoke. Then pierce one squid ring at a time with a fork, dip it in the batter, and immediately put it into the oil. The rings should float in the oil so you won't need to flip them.
- 4
Step 4
Determine when the rings are done by the color of the crust. Do not let it turn brown—you want a rich golden hue. Remove the finished rings from the oil with a fork and place them on paper towels or napkins so the oil can drain. Then arrange the rings on a plate and serve.