Swimming to Tingley
3
quarts peanut oil
6
whole squid, 1 lb. each, cleaned
2
cups whole milk
8
small artichokes
2
zucchini
2
cups all-purpose flour
Sea
salt
Ground
black pepper
3
lemons; 1 thinly sliced and 2 cut into wedges
4
cloves garlic, thinly sliced
2
cups chopped fresh parsley
1
cup fresh rosemary leaves
White
wine
In a large skillet, heat peanut oil on “Medium”
being careful not to overheat. Do NOT let oil start popping. While
oil is heating, separate the squid bodies from their tentacles; cut
squid open and lay flat. Slice squid into ¼-inch by 1 ½-inch
strips. Soak the squid in milk. While squid soaks, trim artichoke
stems and outer leaves. Slice artichokes into thin pieces, removing
any spiny chokes. Trim zucchini ends; slice lengthwise into ¼-inch
by 1 ½-inch pieces. Check peanut oil; lower heat if necessary.
On a large platter, blend flour, salt, pepper,
sliced lemon, garlic, parsley and rosemary. Drain squid and place in
flour mixture, coating thoroughly. Place artichokes and zucchini in
flour mixture, coating completely. Increase burner temperature to
“High” for the frying process. Fry squid, artichokes and zucchini
in hot peanut oil for 2 minutes each, or until batter coating is
golden brown. Remove from oil and drain on paper towels, blotting
excess oil. Serve with lemon wedges and white wine.
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