I wanted those light but chewy squid balls, with the slightly crunchy exterior but tender interior, full of squid flavor… but I needed to make it wheat- and egg-free, so the flour, which holds the squid together nicely, and the egg white that gives it lightness, were omitted in favor of cornstarch and — ugh — egg replacer. Needless to say, this was so far from the goal it’s almost depressing. The one encouraging thing is that my kids actually ate it and love it. But then who isn’t in love with deep-fried things? Next time, …read more