Calamares

1 cup all purpose flour

1 egg

3/4 cup cold water

Cooking oil for deep frying

Salt and pepper to taste

1/2 cup sour cream

3 cloves garlic, minced

1 lemon cut into wedges

To make the dipping sauce, ombine the sour cream and minced garlic. Add salt if desired. Refrigerate.

Clean the squid and remove the ink sacs. Separate the heads from the body. Slice the squid into 1/2 inch rings.

In a small bowl, combine 1/2 cup flour and season it with salt and pepper. Dredge the squid using this mixture.

In a separate bowl combine the egg, 1/2 cup of flour and the cold water. Mix it well.

1-2 minutes and turn golden brown. If it does not then heat it some more, if it floats too quickly turn the heat off for 2 minutes to let the oil cool a little bit.

Dip the squid rings in batter and fry for 3 minutes or until golden brown. Do the same for the squid heads. Drain the excess oil using paper towels or put the calamares in a strainer.

Serve warm with the sour cream dipping sauce and lemon wedges.

Photo Courtesy Of: jlastras Tweet