prep time: tbd
cook time: tbd
servings: about 30 pieces
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
4 scallions - trimmed and finely chopped
2 tablespoon minced cilantro
1 pound cleaned squid - finely chopped
1 large egg - beaten
1 cup beer
1 1/2 cups flour
1/8 teaspoon ground cayenne
1/2 teaspoon baking powder
2/3 cup vegetable oil (for frying)
1. combine the peppers, scallions, cilantro and squid in a large bowl. mix in egg. stir in half the beer. in a separate bowl, whisk flour with cayenne and baking powder. add to squid mixture. add remaining beer and mix well. season with salt and pepper.
2. heat oven to 200 degrees. line a baking sheet with foil and spread several layers of paper towel on a work surface.
3. heat a large cast-iron skillet on medium high. add about 1/4-inch of oil. when oil is hot, drop heaping tablespoons of fritter batter in pan, lightly flattening the mixture to make oval pancakes about 3 inches long. turn when deep golden brown on one side, fry second side, then place on paper towel to drain. repeat with remaining batter. transfer cooked, drained pancakes to baking sheet and place in the oven to keep warm. serve with tarter sauce or hot sauce.
- new york times, march 2013