How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.
Ingredients
4 Servings
⅔
1¼
1¾
1
1
1
½
¼
6
4
4
⅓
Special Equipment
Ingredient Info
Preparation
-
Step 1
Whisk potato starch, baking powder, and ¾ cup arepa flour in a large bowl. Whisk in 2⅓ cups water; let sit 30 minutes to allow flour to hydrate. Place remaining 1 cup arepa flour in a shallow bowl.
Step 2
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.
Step 3
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°.
Step 4
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 1½” triangles; cut tentacles in half. Rinse; pat dry.
Step 5
Working in batches of 5 or 6 and returning oil to 375° 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.
