Cuttlefish and basil beignets

1. Prepare the beignet batter: mix the flour and milk in a bowl. Beat the eggs and incorporate into the mixture. Season with salt and pepper, whisk vigorously. Cover with a cloth and leave to rest for 1 hour.

2. Wash the cuttlefish. Wash and remove the ink pockets carefully. Rinse, dry and loosen the basil. Blend the cuttlefish, basil and olive oil. Add salt and pepper.

3. Heat peanut oil in a pan. Shape balls of minced cuttlefish and dip into the batter. Fry the beignets for about 5 minutes until golden brown. Drain on a paper towels. Serve.

Photo credit: Sucré Salé