MIXED FRIED BATTERED SCAMPI, SQUID AND ZUCCHINI


MIXED FRIED BATTERED SCAMPI, SQUID AND ZUCCHINI

 peppe57
  • Difficulty: 2
  • Cost: 2
  • Preparation: 2
  • Doses: 4

Another very tasty second course served yesterday during lunch at the conference buffet. Here there was no need to get the recipe. I reconstructed it myself from memory.Obviously I worked out the doses by adapting them a little to the ordinary consumption of a family like mine.On this dish a good white wine from Grillo grapes vinified in purity is a must. .

INGREDIANTS

  • 12 fresh scampi
  • 300 squid (weight to be cleaned and gutted)
  • 2 zucchini
  • extra virgin olive oil
  • 50 flour
  • For the batter
  • 2 egg yolks
  • 240 flour
  • pinches salt
  • sparkling mineral water (or better beer)

INSTRUCTIONS

  1. Remove the heads of the prawns and peel the tails, keeping the last ring.
  2. Cut the squid into rings.
  3. Then make courgette sticks without removing the peel.
  4. Now prepare the batter by pouring the 2 egg yolks and 35 cl of cold sparkling mineral water (or beer) into a bowl, beat quickly with a fork, then add the sifted flour with a fine sieve, and only at the end the salt. .
  5. Meanwhile, heat the oil in a saucepan.
  6. At this point pass the prawns in the flour, then in the batter and dip them in the oil.
  7. Fry them for 3-4 minutes and remove them with a skimmer for frying.
  8. Proceed in the same way with the squid and finish with the zucchini.
  9. Arrange the pancakes on a plate covered with absorbent kitchen paper.
  10. Serve immediately garnishing the dish with lemon wedges.

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