Ingredients
- 1 clove garlic, peeled
- 2 egg yolks
- ¼ cup cilantro sprigs, loosely packed
- 1 tablespoon Sherry vinegar
- 1 tablespoon fresh lime juice
- 1 ½ cups olive oil
- 2 tablespoons roasted, peeled hot green chilies, preferably Hatch or jalapenos
- Salt to taste
- 3 eggs
- 1 cup milk
- 1 ½ pounds cleaned squid cut into thin rings
- 1 cup flour
- ½ cup cornstarch
- 1 tablespoon ground cumin
- 1 teaspoon canela or cinnamon
- 1 tablespoon ground coriander
- 3 tablespoons mild chili powder
- 1 tablespoon sea salt
- Peanut oil for frying
- 2 limes, quartered
- Nutritional Information
Nutritional analysis per serving (8 servings)
745 calories; 62 grams fat; 10 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 13 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 19 grams protein; 294 milligrams cholesterol; 1040 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings as an appetizer
Preparation
- Lightly toast the garlic by spearing it on a fork and holding it over a flame. Place in a food processor, along with the egg yolks, cilantro, vinegar and lime juice. Process until smoothly pureed. With the machine running, slowly add the olive oil. Add the green chilies, and puree again. Season to taste with salt. Place the mayonnaise, covered, in the refrigerator until ready to use.
- Beat the eggs into the milk. Place the squid rings in this mixture. Stir to coat.
- Combine flour, cornstarch, cumin, canela or cinnamon, coriander, chili powder and sea salt in a bowl.
- Heat the peanut oil for deep frying to 350 degrees.
- Dip the squid rings into the seasoned flour, and fry until nut-brown. Do not crowd the rings in the pan. Drain briefly on absorbent paper. Serve with the lime wedges and the chili mayonnaise on the side, to be used as a dip.
Dining and Cooking