Ingredients

• 2/3 cup potato starch
• 1 1/4 teaspoons baking powder
• 1 3/4 cups arepa flour (precooked cornmeal), divided
• 1 large egg yolk
• 1 garlic clove, finely grated
• 1 teaspoon fresh lemon juice
• 1/2 cup grapeseed oil
• 1/4 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
• 1/3 cup torn basil leaves
• A deep-fry thermometer

Instructions

1. Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl. Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate. Place remaining 1 cup arepa flour in a shallow bowl.
2. 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.
3. 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°F.
4. 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 1 1/2" triangles; cut tentacles in half. Rinse; pat dry.
5. Working in batches of 5 or 6 and returning oil to 375°F 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.