Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
697
Calories
14g
Protein
27g
Fat
100g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
- 2 cups olive oil
- 2 cups canola oil
- 1 pound spaghetti
- 1/4 cup (1/2 stick) unsalted butter, diced
- 3 to 4 tablespoons fresh lemon juice
- 1/2 cup chopped fresh italian parsley, divided
- Lemon wedges
- Special equipment: Deep-fry thermometer
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes