This is a print preview of "Cuban Festival Calamari and Fritters with Mango Chilli Dipping Sauce" recipe.

Cuban Festival Calamari and Fritters with Mango Chilli Dipping Sauce Recipe
by Cuban Cuisine

Cuban Festival Calamari and Fritters with Mango Chilli Dipping Sauce

This recipe combines Cuban and Jamaican flavours in a super easy way for a fast and elegant appetiser or main dish.The spicy Festival mix is versatile enough to use as a coating or for fritters...and this entire dish is lifted to a new level when served on some fresh greens.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Cuba Cuban
Cook time: Servings: 4

Ingredients

  • 2 cups Festival Mix (available through Cuban Cuisine UK (www.cubancuisine.co.uk)
  • 2 fresh squid, cut lenthwise and then into triangular slices of about 11/2 to 2 inch wide pieces.
  • 3 cups vegetable oil (and a deep fat fryer)
  • 4 tablespoons mango chlli cauce (available through Cuban Cuisine: (www.cubancuisine.co.uk)
  • 1 lemon slice
  • 1 egg (optional)

Directions

  1. Heat oil in deep fat fryer or stury deep small steel pot.
  2. Coat squid by dipping it directly into the Festival mix. ( for a thick coating, you cab=n double dipe the squid by giving them an egg white and water dip fefore redipping them into the Festival mix.
  3. Deep fry the squid in medium hot oil a few at a time until a light golden colour (between 3 -5 minutes)
  4. Serve with mango chilli dip and lemon slices.
  5. For Fritters:
  6. add a few drops of water and an egg to the remaining festival mix. Roll into balls and deep fry for a couple of minutes until golden brown...(they make amazing salad croutons!)