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Crisp Calamari

salads

2 squid; cleaned
2/3 cup all-purpose flour
2 teaspoons grated lemon rind
1/2 teaspoon (each) salt and pepper
1 cup vegetable oil
6 lemon wedges

With sharp knife, cut squid crosswise into rings. In bowl, combine flour, lemon rind, salt and pepper; add squid rings and tentacles, in batches, and toss to coat. In skillet, heat oil over medium-high heat; cook squid, turning once, in batches and without crowding, for 2 to 3 minutes or until golden. Drain on paper towel-lined plate. Serve with lemon wedges.

Contributor: Canadian Living - July, 1999

Yield: 6 appetizers

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