Squid Fritters

• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 4 scallions, trimmed, finely chopped
• 2 tablespoons minced cilantro
• 1 pound cleaned squid, finely chopped
• 1 large egg, beaten
• 1 cup beer
• 1 1/2 cups flour
• 18 teaspoon ground cayenne
• 1/2 teaspoon baking powder
• Salt and ground black pepper
• 23 cup vegetable oil for frying, approximately
• Tartar sauce or hot sauce (or both) for serving

1. Combine red and green peppers, scallions, cilantro and squid in a large bowl.
2. Mix in egg.
3. Stir in half the beer.
4. In a separate bowl, whisk flour with cayenne and baking powder.
5. Add to squid mixture.
6. Add remaining beer and mix well.
7. Season with salt and black pepper.
8. Heat oven to 200 degrees.
9. Line a baking sheet with foil and spread several layers of paper towel on a work surface.
10. Heat a large cast-iron skillet on medium high.
11. Add about 1/4-inch of oil.
12. When oil is hot, drop heaping tablespoons of fritter batter in pan, lightly flattening the mixture to make oval pancakes about 3 inches long.
13. Turn when deep golden brown on one side, fry second side, then place on paper towel to drain.
14. Repeat with remaining batter.
15. Transfer cooked, drained pancakes to baking sheet and place in the oven to keep warm.
16. Serve with tartar sauce or hot sauce or both.

red bell pepper, green bell pepper, scallions, cilantro, egg, beer, flour, ground cayenne, baking powder, salt, vegetable oil, tartar sauce

Taken from cooking.nytimes.com/recipes/1014639 (may not work)