Name: Fried Squid with Aioli
Ingredients: ⅔ cup potato starch; 1¼ teaspoons baking powder; 1¾ cups arepa flour (precooked cornmeal), divided; 1 large egg yolk; 1 garlic clove, finely grated; 1 teaspoon fresh lemon juice; ½ cup grapeseed oil; ¼ cup olive oil; Kosher salt; Vegetable oil (for frying; about 8 cups); 6 ounces cleaned squid, bodies and tentacles separated; 4 scallions, white and pale-green parts only, sliced into 3-inch pieces; 4 very thin lemon wheels; ⅓ cup torn basil leaves; A deep-fry thermometer; Arepa flour, sometimes sold as masarepa or harina precocida, can be found in Latin markets and some supermarkets.

Ingredients

⅔ cup potato starch
1¼ teaspoons baking powder
1¾ cups arepa flour (precooked cornmeal), divided
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon fresh lemon juice
½ cup grapeseed oil
¼ cup olive oil
Kosher salt
Vegetable oil (for frying; about 8 cups)
6 ounces cleaned squid, bodies and tentacles separated
4 scallions, white and pale-green parts only, sliced into 3-inch pieces
4 very thin lemon wheels
⅓ cup torn basil leaves
A deep-fry thermometer
Arepa flour, sometimes sold as masarepa or harina precocida, can be found in Latin markets and some supermarkets.

Steps

Whisk potato starch, baking powder, and ¾ cup arepa flour in a large bowl. Whisk in 2⅓ cups water; let sit 30 minutes to allow flour to hydrate. Place remaining 1 cup arepa flour in a shallow bowl.
Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified. Season aioli with salt; stir in 1 tsp. water.
Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot. Heat over medium-high until thermometer registers 375°.
Meanwhile, cut squid. Slice bodies lengthwise along one side and open to expose interior. Cut in half crosswise (or in thirds if large). Cut each half (or third) into 1½" triangles; cut tentacles in half. Rinse; pat dry.
Working in batches of 5 or 6 and returning oil to 375° between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off. Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes. Transfer to paper towels; season with salt. Top with basil and serve with aioli.