Squid Fritters
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
523
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 8.5 μg | (283 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 521 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Squid ring
- 2 eggs
- 200 grams Pastry flour
- ¼ l dry white wine
- 2 Tbsps olive oil
- salt
- Pastry flour (for dusting)
- vegetable oil (for frying)
Preparation steps
1.
Rinse the squid rings and pat dry.
Separate the eggs. Mix the flour with the white wine, olive oil, 1 pinch of salt and stir in the yolks. Let it rest for about 10 minutes. Beat the egg whites until stiff and fold into the yolk mixture to form a smooth batter.
2.
Dust the squid rings with the flour, dip into the batter and drain the excess batter. Heat oil in a pan and fry the batter-coated squid rings in it in portions until golden brown for 2-3 minutes. Drain the fried squid rings on kitchen paper and serve as desired with orange dip.
