Fried Squid with Aioli
Fried Squid with Aioli is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl.
Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate.
Place remaining 1 cup arepa flour in a shallow bowl.
Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine.
Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified.
Season aioli with salt; stir in 1 tsp. water.
Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot.
Heat over medium-high until thermometer registers 375°F.
Meanwhile, cut squid.
Slice bodies lengthwise along one side and open to expose interior.
Cut in half crosswise (or in thirds if large).
Cut each half (or third) into 1 1/2" triangles; cut tentacles in half.
Rinse; pat dry.
Working in batches of 5 or 6 and returning oil to 375°F between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off.
Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes.
Transfer to paper towels; season with salt.
Top with basil and serve with aioli.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.