This recipe makes 1 portion which contains:
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 foods 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 allergen and other product information.
Always check with your dietitian what is suitable for you.
- Aioli Dip
- 3g Garlic, crushed
- 22g Mayonnaise, full fat e.g. Hellman's
- 1g Lemons juice
- Salt and black pepper To taste
- Calamari
- Vegetable Oil* for deep fat fryer as per manufacturer's instructions
- 15g Eggs, beaten
- 10g MCTprocal™
- 30g Squid rings
- *approximately 10g oil absorbed in cooking process and factored into nutritional content
