This Man's Cook's Chewy Squid Fritters
Squid meat, peeled and finely chopped with a knife, is mixed with minced vegetables and seasoned batter, then coated in yellow egg wash and pan-fried for a satisfyingly chewy texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- The squid skin is slippery and tough—grip it with a kitchen towel and pull gently to remove it easily without slipping.
- Blending squid removes its moisture, making it slimy and losing its chewy texture. Chopping by hand, though more time-consuming, yields far better results.
- Squid naturally releases moisture, so avoid adding too much water at first. Adjust the consistency only until the mixture holds together well enough to maintain shape during cooking.
Recommended for
- Those who want the chewy, bouncy texture of seafood instead of regular meat patties.
- People looking for a side dish that stays soft and moist even when cold, ideal for bento boxes.
- Fans of spicy, bold flavors who enjoy unique, fiery snacks perfect as a beer accompaniment.
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