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Peruvian Squid Chicharrón

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Course: Appetizer
Cuisine: peruvian
Keyword: chicharron, deep fried, fried, peruvian, squid
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 3 people as an appetizer
Author: Lorena Salinas from Cravings Journal

Ingredients

For the chicharrón

  • 500 g raw squid rings
  • 1 egg beaten
  • 150 g all-purpose flour 1¼ cups
  • 150 g potato starch 1¼ cups
  • salt and pepper to taste
  • 500 ml vegetable or canola oil to fry 2 cups

For the tartar sauce

  • 7 tbsp mayonnaise
  • 3 tbsp finely chopped pickles
  • 1 tsp lemon juice
  • 2 tbsp finely chopped red onion
  • Salt and pepper to taste

Instructions

For the chicharrón

  • In a bowl, mix the egg with salt and pepper. Add it to the squid rings and mix.
  • In another bowl mix the flour, potato starch, salt and pepper. Remove the squid from the egg and place them in the flour mix. Remove them and repeat with the rest.
  • Preheat the oil to medium-high heat (180°C/350°F) and fry the squid in batches. Be careful to keep children and liquids away.
  • Remove the squid from the oil and place it in a bowl with kitchen paper to absorb the excess oil.

For the tartar sauce

  • Mix the ingredients and adjust the level of salt and pepper.
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