List of Ingredients
- 1 LB. of baby squid
- 3/4 CUP of all-purpose flour
- 3/4 CUP of corn flour
- 1/2 CUP of Greek yogurt
- 2 of large egg yolks
- juice from 1⁄2 lemon
- orange
- lemon thyme, finely chopped
- corn oil
- white vinegar
- peanut oil
- salt
Method
Gut and clean the squid, soak in a bowl of iced water, and place in the refrigerator.
Prepare the mayonnaise: beat the egg yolks with an electric hand mixer, adding a little lemon and orange juice. Continue beating while adding ¾ cup corn oil in one thin stream. Add remaining lemon juice until the mayonnaise comes together. Fold in 1 tsp. white wine vinegar, Greek yogurt and lemon thyme.
In a large bowl, mix the two flours with a whisk.
Drain the squid, pat dry with paper towels and add to the flours. Using a fine mesh strainer, lift squid out of the flour and shake off excess flour.
Heat peanut oil in a deep frying pan to around 330-350°F. Test the temperature with a cooking thermometer or by adding a small cube of bread: bubbles will appear when ready. Fry squid in small batches. When golden and crisp, remove with a slotted spoon. Season with salt and serve while piping hot, in small brown paper cones, along with the mayonnaise.
Alternatively, instead of lemon thyme, flavor the mayonnaise with untreated lemon zest.