Recipe provides approximately:
In a bowl mix all the ingredients for aioli together, cover and leave to chill in the fridge until ready to serve.
Preheat oil in deep fat fryer to 180˚C.
In a bowl, mix the egg and MCTprocal to make a batter.
Add the squid rings to the batter and mix, ensure they are well covered and all batter is used.
Using tongs, place each piece of squid into the deep fat fryer individually. Note: they will sink to the bottom of fryer and gradually rise during cooking.
Cook for 2 minutes, using the tongs turn each over and cook for a further 2 minutes.
Remove the calamari from the fryer whilst gently shaking excess oil before serving.
Serve with the chilled aioli dip
MCTprocal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
- Aioli dip:
- 3g Garlic, crushed
- 22g Mayonnaise, full fat e.g. Hellman’s
- 1g Lemon juice
- Salt and black pepper - To taste
- Calamari
- Vegetable Oil* for deep fat fryer (As per manufacturer’s instructions)
- 15g Egg, beaten
- 10g MCTprocal
- 30g Squid rings, raw
- * approximately 10g oil absorbed in cooking process and factored into nutritional content
