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FRIED CALAMARI WITH AIOLI

AIOLI:
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh flat-leafed parsley leaves
1 teaspoon minced garlic
salt and pepper
CALAMARI:
24 Ritz crackers (about 3 ounces)
3/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 pound small squid, cleaned
Approximately 5 cups vegetable oil for deep-frying
TO SERVE:
lemon wedges

TO MAKE AIOLI:
In a small bowl stir together mayonnaise, sour cream, lemon juice, parsley, and garlic until combined well and season with salt and pepper. Aioli may be made 2 days ahead and chilled, covered.

TO MAKE CALAMARI:
In a food processor pulse crackers with flour, salt, and sugar until finely ground and transfer to a bowl.

Cut flaps from squid sacs if attached. Cut sacs into 1/4-inch-thick rings. Pat squid dry with paper towels and season with salt and pepper.

In a 3-quart heavy kettle heat 2-inches oil over moderate heat until a deep-fat thermometer registers 375 degrees.

While oil is heating, toss squid in flour mixture to coat, shaking off excess. Fry squid in small batches, turning, until golden and crisp, about 1 minute, transferring with a slotted spoon to paper towels to drain. Make sure oil returns to 375 degrees F (190C) between batches.

TO SERVE:
Serve squid with Aioli and lemon wedges.

Makes 4 appetizer servings
Adapted from Gourmet Magazine