Dairy-Free Bocadillos de Calamares (Squid Sandwiches)

Ingredients

• about 450 g Squid Tubes and Tentacles
• 1/2 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 2 cups Olive Oil (for frying)
• 4 each Crusty Rolls
• 4 wedges Lemon Wedges
• 0.25 cup Dairy-Free Aioli

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Clean and dry the squid tubes and tentacles. Cut the tubes into rings.
2. 2In a bowl, combine rice flour, tapioca starch, salt, pepper, and garlic powder.
3. 3Dredge the squid in the flour mixture, shaking off any excess.
4. 4Heat olive oil in a large skillet or deep fryer to 175°C.
5. 5Fry the squid in batches for 2-3 minutes, or until golden brown and crispy.
6. 6Remove the squid with a slotted spoon and drain on paper towels.
7. 7Cut the crusty rolls in half and fill with fried squid.
8. 8Drizzle with dairy-free aioli and serve immediately with lemon wedges.

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