Recipe - Lulas Sevilhana

8 Mediumsized squid
1 tablespoon Lemon Juice
Salt & Pepper

FOR THE BATTER
7 ounce Plain Flour
1 Egg yolk
One half pt Water
Pinch of salt
1 Egg white

TO FRY
Vegetable oil

TO GARNISH
Lemon wedges
Small bunch of parsley

Clean the squids inside and out, discarding the 'bone' and keeping only the
baglike bodies. Pat dry and cut in rings of about 1/2". Season with sal,
pepper, and lemon juice. Make a batter with the water, flour, the yolk and
the salt. Set aside for 30 minutes. Beat the egg white till firm and fold
into the batter. Sprinkle the squid rings with plain flour, and dip in the
batter so as to cover them completely. Deepfry in very hot oil (max.3
minutes, unless you happen to enjoy rubber bands). Serve with the lemon
edges and parsley twigs. As you see there is no mention of cheese,
romano or otherwise, but I can vouch that the resulting rings are quite
crispy, dry and oilfree, provided that the oil is .very. hot (fry only a
few rings at a time). I guess you can always add the cheese...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini