Ingredients per serve


What you need

This recipe uses KNORR Potato Flakes for a gluten-free batter that still fries to perfection for a crispy, crunchy golden finish.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Batter

    • Mix KNORR Potato Flakes, corn flour, and 300 ml of boiling water until well combined. Allow to cool.
    • Whisk in the egg whites. Use chilled water to thin the mix, if needed.
  3. Squid

    • Coat the Squid with the batter and then gently place in deep fryer too cook until golden brown.
  4. Sweet Chilli Mayo

    • In a bowl, combine HELLMANN'S Real Mayonnaise and KNORR Thai Sweet Chilli Sauce. Portion into ramekins.
  5. Garnishing

    • Thinly slice the mixed chillies. Cut the kale into smaller pieces.
    • Deep fry the chillies and kale until crispy. Drain.
  6. To Serve

    • Plate the fried squid with sweet chilli mayo for dipping on the side. Garnish with fried chillies, fried kale, and lemon wedges.