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  • Cuban Festival Calamari and Fritters with Mango Chilli Dipping Sauce

    1 vote
    Cuban Festival Calamari and Fritters with Mango Chilli Dipping Sauce
    Prep: 5 min Cook: 5 min Servings: 4
    by Cuban Cuisine
    9 recipes
    >
    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.

    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!)

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