Swimming to Tingley

3 qts peanut oil

6 whole squid – 1 lb each and cleaned 

2 cups whole milk

8 artichokes - small

2 zucchinis - medium

2 cups all-purpose flour

Sea salt

Ground pepper

3 lemons – one slice thin and others cut into wedges

4 cloves garlic - sliced thin

2 cups fresh parsley leaves – chopped 

1 cup fresh rosemary leaves

1 bottle of white wine

In a large skillet, heat the oil over “Medium” heat and watch the oil carefully. Do not allow it to start popping. While the oil is heating, separate the squid bodies from their tentacles. Cut the bodies open, lay them flat and then cut them into ¼-inch thick by 1 ½-inch long strips. Soak the squid in milk and check on the oil. While the squid is soaking, trim the off the artichoke’s stems and outer leaves. Slice the artichokes into thin pieces and remove any spiny chokes. Trim off the zucchinis’ ends and slice the zucchinis lengthwise into ¼-inch thick by 1 ½-inch long pieces. Check on your peanut oil and adjust your stove’s temperature to “Low” if the oil is popping. On a large platter, blend the flour, salt, pepper, sliced lemon, garlic, parsley and rosemary to form a frying mixture. Increase your stove’s temperature to “High” to start the frying process. Drain the squid and dip it, along with the artichokes and zucchinis, into the frying mixture. Make sure the mixture covers the food completely. Place the squid, artichokes and zucchinis into the hot oil and fry them for 2 minutes. Add the parsley and rosemary to the oil and fry until the foods are golden brown in color. Line your platter with paper towels and place the fried foods on the towels for draining. Pat the food dry and serve with lemon wedges and white wine.