Giant Squid Roe Fritters

Today I propose a rarity.
How many times have you found eggs while cleaning squid or cuttlefish and thrown them away? Probably often.
Instead, here is a delicious and tasty recipe with giant squid eggs.
Perfect to serve as finger food or a seafood appetizer, they have a high protein content and are loved by both young and old.
Thought for you:

Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Frying, Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

350.66 Kcal

calories per serving

Info Close

Energy 350.66 (Kcal)
Carbohydrates 23.93 (g) of which sugars 0.26 (g)
Proteins 25.45 (g)
Fat 17.94 (g) of which saturated 5.37 (g)of which unsaturated 4.89 (g)
Fibers 3.35 (g)
Sodium 866.40 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

14.1 oz squid roe
4 eggs
4 tbsp flour (heaping)
1 packet instant yeast for savory preparations
1.4 oz pecorino romano (grated)
1 clove garlic
to taste chopped parsley
to taste salt
to taste pepper
to taste extra virgin olive oil

Tools

What we need for the

1 Knife
1 Bowl
1 Pan

Steps

To make the

When buying squid or cuttlefish, the roe is enclosed in a sac and can be white, beige, or reddish as in this case.
Add 2 tablespoons of extra virgin olive oil to the bowl containing the roe and stir with a fork as when beating eggs, and you will see that the membrane enclosing them will remain wrapped around the fork.
Once the roe is cleaned of the membrane, in another bowl combine the eggs, pecorino romano, chopped garlic and parsley, then salt, pepper, and instant yeast.
Beat the mixture well and add the squid roe,
the grated cheese, flour
gently mixing until the mixture becomes homogeneous in color.
Let it rest for 30 minutes out of the fridge.
Put plenty of seed oil in a pan and heat to the right temperature.
Spoon the mixture into the oil and fry for about 3 minutes.
then flip the fritter and cook for another 3 minutes, or until well browned
Place the fritters on a sheet of absorbent paper to soak up excess oil, then serve hot with lemon juice, or they are also excellent accompanied with diet mayonnaise, click here for the recipe
Turn on the oven fan mode at 356°F.
On a very large baking tray, place a sheet of parchment paper on it, pour the egg mixture on it, and level it with the spatula across the entire tray.
Place it in the oven at 356°F for about 10/15 minutes, depending on thickness, but go and touch it, and when the mixture has set, remove it from the oven.
Then cut into squares with a knife.