Deep-fried Squid Ball Recipe

Prepare the squid

If using whole squid, remove head, innards and cartilage. Rinse and pat dry. Slice into fine rings and then chop finely, or pulse in a food processor until a coarse paste forms. Avoid overprocessing into a completely smooth paste — a little texture helps the bite.

Keep ingredients cold

Place the chopped/pulsed squid bowl over an ice bath or chill ingredients so the protein stays cold — this helps the mixture bind and keeps the balls springy.

Mix base

In a chilled mixing bowl combine the squid, egg white and ice water. Stir with a spatula or fold in by hand until the mixture becomes slightly sticky.

Add dry ingredients and seasonings

Add cornstarch, all-purpose flour, baking powder, salt, white pepper, sugar, fish sauce, minced garlic and chopped scallions to the squid mixture. Mix vigorously for 3–5 minutes (or pulse briefly in a food processor) until the mixture is cohesive and slightly elastic. You want a paste that will hold shape when scooped. If mixture feels too dry, add 1–2 tbsp cold water; if too wet, add 1–2 tbsp cornstarch.

Optional: add 1 teaspoon vegetable oil and mix to give a glossier finish and help with elasticity. Cover the bowl and refrigerate for 20–30 minutes to let flavors meld and firm up slightly — chilling also helps the balls hold their shape during frying.

Prepare coating station

Set up three shallow bowls: one with the 50 g flour (season lightly with a pinch of salt), one with the 40 g cornstarch (or a cornstarch+rice flour mix), and one with the optional rice flour or panko for extra crisp. If using tempura-style batter, whisk cold water into 60–120 g flour to a loose batter instead of dry coatings.

Lightly dust your hands with flour. Using a small ice cream scoop or two spoons, shape the chilled squid mixture into 3–4 cm diameter balls (yields about 18–22 balls depending on size). Roll each ball first in flour, then in cornstarch, and finally in panko if using, pressing gently so the coating adheres. If using batter, dip each formed ball into the cold batter, letting excess drip off.

Heat oil

Pour the frying oil into a deep pot or deep-fryer and heat to 175–180°C (345–355°F). If you don’t have a thermometer, test by dropping a small piece of batter — it should sizzle steadily and rise to the surface.

Fry in batches

Working in batches to avoid overcrowding, gently lower the squid balls into the oil. Fry for 3–4 minutes per batch, turning occasionally so they brown evenly. The exterior should be golden and crisp; the interior should be opaque and cooked through. For larger balls you may need 4–5 minutes; monitor with a skewer to check that the center is hot and firm.

Drain

Use a slotted spoon to remove the fried balls and transfer to a wire rack set over a baking sheet or paper towels to drain excess oil. Keep finished batches warm in a low oven (90–100°C) if frying in multiple batches.

Arrange the squid balls on a serving platter. Garnish with chopped cilantro or scallion and lemon wedges. Serve immediately with sweet chili sauce or your preferred dipping sauce. Best eaten hot and crisp.