Squid Lemon and Zucchini Blossom Fritto Misto

Ingredients

• 1 large egg yolk
• 1 garlic clove, finely grated
• 2 tablespoons fresh lemon juice
• ½ cup olive oil
• Kosher salt
• 2 large egg whites, room temperature
• Kosher salt
• 2½ cups all-purpose flour
• 2½ cups club soda
• Vegetable oil (for frying; 6–8 cups)
• 1 pound baby squid, cleaned, bodies and tentacles separated, patted dry
• 1 lemon, sliced into very thin rounds, seeds removed, patted dry
• 8 zucchini blossoms, stamen removed (stems left intact)
• Olive Oil Aioli and lemon wedges (for serving)
• A deep-fry thermometer

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