Squid Fritters

Name: Squid Fritters
Yield: 50
Ingredients: 2.5 lbs of potato; 1/4 cup of olive oil (60 ml); 6 minced garlic cloves; 2 medium onions, chopped; 2.5 lbs of squid; 2 tablespoons of parsley or thyme, minced; 1 tablespoon of red pepper sauce; 1 teaspoon of salt or to taste; 2 slightly beaten eggs; 2 cups of all-purpose flour (360 g); oil for frying

1
2.5 lbs of potato
2
1/4 cup of olive oil (60 ml)
3
6 minced garlic cloves
4
2 medium onions, chopped
5
2.5 lbs of squid
6
2 tablespoons of parsley or thyme, minced
7
1 tablespoon of red pepper sauce
8
1 teaspoon of salt or to taste
9
2 slightly beaten eggs
10
2 cups of all-purpose flour (360 g)
11
oil for frying

Ingredients

1
2.5 lbs of potato
2
1/4 cup of olive oil (60 ml)
3
6 minced garlic cloves
4
2 medium onions, chopped
5
2.5 lbs of squid
6
2 tablespoons of parsley or thyme, minced
7
1 tablespoon of red pepper sauce
8
1 teaspoon of salt or to taste
9
2 slightly beaten eggs
10
2 cups of all-purpose flour (360 g)
11
oil for frying

Directions

1
Boil the potato in a pot with its skin in plenty of boiling water until it's soft, then remove from heat and drain
2
Let it cool down, peel, and pass through a ricer. Reserve
3
Heat some oil in a pan over medium-high heat
4
Add the minced garlic and onion and cook for 2 minutes
5
Add the squid, parsley, red pepper sauce, and salt
6
Stir well and simmer for 3 minutes
7
In the same pan, off the heat, add the potato and mix with a wooden spoon
8
Take out small portions of the dough with a spoon and shape into balls
9
Dip each ball in the egg and then in the flour, shaking off excess
10
Heat some oil in a medium-sized pan over medium-high heat
11
Fry the fritters until lightly browned
12
Remove them from the oil with a slotted spoon and let them drain on paper towels
13
Serve warm
14
85 calories per serving