Squid Pancakes
Squid pancakes deliver a unique, seafood-inspired flavor with a tender bite, perfect for adventurous eaters. They're a great source of lean protein and can be served as an appetizer or main course.
- Time
- 60 min active · 60 min total
- Yield
- 4 servings
- Steps
- 10
Ingredients
- Frozen squid 360 g
- Milk 300 ml
- Bread flour 160 g
- Chicken egg 2 pcs
- Vegetable oil 1 tbsp
- Salt 0.5 tsp
- Ground black pepper 1 pinch
For serving
- Red caviar optional
- Fresh herbs optional
Directions
Step 1
Sift the flour. Wash the squid and clean them if necessary.
Step 2
Beat the eggs with salt until light foam forms.
Step 3
Pour 1.5 cups of milk into the beaten eggs. Mix well.
Step 4
Gradually add 1 cup of flour in small portions, mixing each time. Try to break up any flour lumps so the batter is smooth. Let the batter rest on the counter for 15 minutes to allow the gluten to develop. This will make the pancakes elastic and prevent them from tearing.
Step 5
Meanwhile, prepare the squid. Place them in boiling salted water and cook for 2-3 minutes. Remove from heat, drain the water, let the seafood cool, and cut into small cubes.
Step 6
Add 1 tbsp of vegetable oil to the pancake batter. Mix. Fry the pancakes on a hot skillet for 2 minutes per side. Stack the finished pancakes on a plate.
Step 7
Add salt, pepper, and the remaining flour to the milk. Pour the mixture into the skillet and stir over low heat until thickened.
Step 8
Remove the sauce from the heat. Add the squid and mix.
Step 9
Fill each pancake with the squid filling and roll into a tight roll.
Step 10
Garnish the squid pancakes with any fish roe and fresh herbs.
