Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 500grams squid tubes
- 800grams sweet potato
- 1 lemon
- 1/4 cup dukkah spice mix
- 1 cup thick Greek-style yoghurt
- 1 1/2 cup wholemeal self-raising flour
- 1L sunflower oil, for deep-frying
- 2 eggs
- 1tablespoons dill
Method
Step 1 of 4
Combine flour, lemon rind and dill in a bowl. Season with 2 tsp each freshly ground black pepper and sea salt flakes. Lightly beat eggs with 1 tbs water in a separate bowl. Stir garlic into yoghurt and set aside.
Step 2 of 4
Par-cook sweet potato chips in boiling water for 3-4 minutes until just tender. Drain, dry pan and return to heat. Half-fill with oil and heat to 190°C (use a cube of bread to test, it will turn golden in 30 seconds).
Step 3 of 4
Pat dry chips and fry, in batches, until golden. Remove with a slotted spoon, drain on paper towel then immediately toss in the dukkah. Set aside and keep warm.
Step 4 of 4
Working in batches, dip squid rings in egg, then coat in flour mixture. Lower into hot oil and cook for 2-3 minutes until golden. Remove with a slotted spoon and drain on paper towel. Serve squid with fries and garlic yoghurt.
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