Serves: 6
Total Calories: 125

1 teaspoon active dry yeast or instant yeast
1 cup warm water (100 to 110°F)
2 large eggs
1 cup all-purpose flour
1 teaspoon salt
1 pound small shrimp, shelled and deveined
8 ounces cleaned squid (calamari)
vegetable oil for frying
1 lemon, cut into wedges

1 In a medium bowl, sprinkle the yeast over the water. Let stand 1 minute or until creamy. Stir to dissolve.

2 Add the eggs to the yeast mixture and beat well. Stir in the flour and salt. Beat with a whisk until smooth.

3 Rinse the shrimp and calamari well. Pat dry. Cut the calamari crosswise into 1/2-inch rings. If large, cut the base of each group of tentacles in half.

4 In a deep heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 370°F. on a frying thermometer or until a drop of the batter placed in the oil sizzles and browns in 1 minute.

5 Stir the shrimp and calamari into the batter. Remove the pieces a few at a time, letting the excess batter drip back into the bowl. Very carefully place the pieces in the hot oil. Do not crowd the pan. Fry, stirring once with a slotted spoon, until golden brown, 1 to 2 minutes. Remove the seafood from the pan and drain on paper towels. Fry the remainder in the same way. Serve hot with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 125
Calories from Fat: 12

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