Crispy and Delicious Dried Shredded Squid Fritters
The Ultimate Crispy Dried Shredded Squid Fritters Recipe for a Perfect Snack
Taste the unforgettable flavor from Korean fine dining restaurants! Introducing a recipe for dried shredded squid fritters that are crispy on the outside and chewy on the inside. While great as a side dish, they are an exceptional snack to pair with a cold beer. Make these delightful squid fritters at home for special occasions or when you want to impress guests.
Main Ingredients- Dried shredded squid 1 handful (approx. 50g)
- Potato starch 1 Tbsp
- Cake flour 2 Tbsp
- Soybean powder a pinch (optional)
Cooking Instructions
Step 1
Nowadays, dried shredded squid is often soft and moist due to improved preservation techniques. To prevent tangling during frying, cut the squid into half lengths with scissors. Do not wash the squid; keeping it dry enhances its original flavor and crispiness.
Step 2
For the batter today, we’ll be using cake flour. Cake flour, typically used for cookies and cakes, makes fried foods extra crispy. I previously tried cake flour for sweet potato fritters and they turned out wonderfully crispy! I’m excited to try it for these squid fritters as well.
Step 3
First, lightly coat the dried shredded squid with 1 tablespoon of cake flour. This helps the batter adhere better and prevents the fritters from becoming soggy.
Step 4
In a bowl, combine the potato starch and the remaining cake flour. Gradually add water while mixing to create a batter that is not too thick. If the batter is too dense, it will result in thick coating, compromising the fritters’ crispiness. Aim for a slightly runny consistency.
Step 5
Add the coated squid to the batter and mix gently until evenly coated. It’s important to have a thin layer of batter on the squid. Too much batter can make the fritters heavy and mask the squid’s flavor. Although the batter seemed a bit scarce at first, it’s sufficient for delicious fritters.
Step 6
Pour a generous amount of oil into a small pan and heat over medium heat. To test the oil temperature, drop a small piece of coated squid. If it sizzles and rises immediately, the oil is ready. Carefully add the prepared squid, a spoonful at a time. Use chopsticks to gently separate any stuck pieces so they don’t clump together. Fry until golden brown. Be careful not to overcook, as they can burn quickly. Remove them as soon as they achieve a nice golden hue.
Step 7
Place the fried squid on paper towels or a wire rack to drain excess oil. This step is crucial for maintaining their crispiness.
Step 8
Korean fine dining restaurants sometimes sprinkle a bit of soybean powder over dried shredded squid fritters. If you have soybean powder, lightly sprinkle it over the fritters for an added layer of flavor. Soybean powder subtly alters the clean taste and adds a delightful nuttiness, especially when eaten by hand as a snack. However, if you prefer the original clean flavor, feel free to omit it.
Step 9
I recall that the dried shredded squid fritters I had at a restaurant called ‘Dadam’ were garnished with soybean powder and parsley flakes. Inspired by that memory, I used soybean powder, but I forgot to add the parsley! Next time, I’ll remember to add parsley for an even more appealing and delicious presentation.
Step 10
Voila! Your crispy on the outside, chewy on the inside dried shredded squid fritters are ready! Enjoy them as a snack or with a cold beer.
