Japanese Squid Fritters Recipe by Santy Coy
Cooking Instructions 30 minutes 1 Clean and cut up the squid. Peel off the flaps that stick out at the sides from the top of the squid. Peel off a strip of the skin. 2 Cut the legs into 1 cm pieces. Cut open the body so that is lies flat in one large piece, and remove 1/4 in from all four edges. Do the same for the flaps. Chop the body and flaps finely until they turn into a paste. Use a food processor if you like. 3 Place the squid paste and in the bowl. Add chopped onion, 2 tsp panko and salt & pepper to taste. Mis well to combine. 4 Divide the mixture into 4 equal portions and form into the patties. Dip in flour, beaten egg and panko breadcrumbs in that order. 5 Heat the oil to 180ˆC and put the breaded patties. Fry for about 4 minutes. When they are browned and crispy, Transfer to a paper towel lined plate to drain. 6 Arrange on a serving plate with the garnish of cabbage salad. 7 Enjoy 8 1 Clean and cut up the squid. Peel off the flaps that stick out at the sides from the top of the squid. Peel off a strip of the skin. 1 Clean and cut up the squid. Peel off the flaps that stick out at the sides from the top of the squid. Peel off a strip of the skin. 2 Cut the legs into 1 cm pieces. Cut open the body so that is lies flat in one large piece, and remove 1/4 in from all four edges. Do the same for the flaps. Chop the body and flaps finely until they turn into a paste. Use a food processor if you like. 2 Cut the legs into 1 cm pieces. Cut open the body so that is lies flat in one large piece, and remove 1/4 in from all four edges. Do the same for the flaps. Chop the body and flaps finely until they turn into a paste. Use a food processor if you like. 3 Place the squid paste and in the bowl. Add chopped onion, 2 tsp panko and salt & pepper to taste. Mis well to combine. 3 Place the squid paste and in the bowl. Add chopped onion, 2 tsp panko and salt & pepper to taste. Mis well to combine. 4 Divide the mixture into 4 equal portions and form into the patties. Dip in flour, beaten egg and panko breadcrumbs in that order. 4 Divide the mixture into 4 equal portions and form into the patties. Dip in flour, beaten egg and panko breadcrumbs in that order. 5 Heat the oil to 180ˆC and put the breaded patties. Fry for about 4 minutes. When they are browned and crispy, Transfer to a paper towel lined plate to drain. 5 Heat the oil to 180ˆC and put the breaded patties. Fry for about 4 minutes. When they are browned and crispy, Transfer to a paper towel lined plate to drain. 6 Arrange on a serving plate with the garnish of cabbage salad. 6 Arrange on a serving plate with the garnish of cabbage salad. 7 Enjoy 7 Enjoy 8 8 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rajma Quick Ground Turkey 🦃 Chili 🌶️ Vegan Kimchi Moms Cornbread Pudding Easy Potato Fritters with Oat flour Rajma Quick Ground Turkey 🦃 Chili 🌶️ Vegan Kimchi Moms Cornbread Pudding Easy Potato Fritters with Oat flour Roasted Chickpeas Roasted Peanuts Honey pancake Almond Ghee Residue Cookies Chorizo w/Papas Palak paneer Marble cake slices Hummus Amla Achaar / pickle Recipe | Hot & Sweet Indian Mix vegetables (carrots,potatoes, french beans and fenugreek) Roasted Chickpeas Roasted Peanuts Honey pancake Almond Ghee Residue Cookies Chorizo w/Papas Palak paneer Marble cake slices Hummus Amla Achaar / pickle Recipe | Hot & Sweet Indian Mix vegetables (carrots,potatoes, french beans and fenugreek)