Name: Fried squid rings
Total time: 20 min
Yield: 4
Ingredients: 5.5 cups Squid cleaned and cut into rings; 1.333 cups All purpose flour; 1 cup white wine; 2 eggs; 2 teaspoons Oil; salt; freshly ground peppers; 2 tablespoons parsley chopped; halved lemons (to serve); Oil (for deep frying)

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Calories:	522 kcal
Difficulty:	easy
Preparation:	20 min
Ready in:	20 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	522 kcal	(26%)
Protein	44 g	(88%)
Fat	14 g	(18%)
Carbohydrates	41 g	(16%)
Added Sugar	0 g	(0%)
Roughage	0 g	(0%)
Vitamin A	167.88 µg	(21%)
Vitamin D	1 µg	(20%)
Vitamin E	6.28 mg	(52%)
Vitamin B1	0.37 mg	(34%)
Vitamin B2	1.12 mg	(80%)
Niacin	15.07 mg	(94%)
Vitamin B6	0.17 mg	(12%)
Folate	110.45 µg	(55%)
Pantothenic Acid	1.18 mg	(20%)
Biotin	0.42 µg	(1%)
Vitamin B12	3.51 µg	(140%)
Vitamin C	12.79 mg	(16%)
Potassium	673.27 mg	(34%)
Calcium	90.84 mg	(11%)
Magnesium	93.16 mg	(25%)
Iron	3.79 mg	(27%)
Iodine	30 µg	(20%)
Zinc	3.95 mg	(40%)
Saturates	3 g
Uric Acid	0 g
Cholesterol	631.25 mg

Recipe author: EAT SMARTER

Ingredients

For servings

5 ½ cups	Squid cleaned and cut into rings
1 ⅓ cups	All purpose flour
1 cup	white wine
2	eggs
2 teaspoons	Oil
	salt
	freshly ground peppers
2 tablespoons	parsley chopped
	halved lemons (to serve)
	Oil (for deep frying)

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Directions

1 Separate the eggs. Mix the flour smoothly with the white wine. Stir in the egg yolks, oil and a little salt and pepper and fold in the stiffly beaten egg whites.

2 Heat the oil in a heavy-based saucepan to 180°C | 350F. Coat the calamari in the batter and deep-fry until golden brown (you may need to do this in batches).

3 Drain on kitchen roll and serve sprinkled with parsley. Serve with lemon halves.

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