Rabas

Ingredients

• Aioli sauce (for serving)
• Lemon wedges (for serving)
• Vegetable oil (for frying)
• Milk (1/2 cup)
• Egg (1, beaten)
• Garlic powder (1/4 teaspoon)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Paprika (1 teaspoon)
• Cornstarch (1/4 cup)
• All (purpose flour - 1 cup)
• Calamari (1 pound, cleaned and sliced into rings)

Instructions

1. In a shallow bowl, mix together the flour, cornstarch, paprika, salt, black pepper, and garlic powder.
2. In another bowl, whisk together the beaten egg and milk.
3. Dip the calamari rings into the egg mixture, then coat them in the flour mixture, pressing gently to adhere the batter.
4. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
5. Fry the calamari rings in batches for about 2-3 minutes, or until golden brown and crispy.
6. Remove the fried calamari with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Serve the rabas hot with lemon wedges and aioli sauce for dipping.