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Scallop Fritters

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  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  All purpose flour 1⁄2 Cup (8 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Kosher salt To Taste
  Freshly ground pepper To Taste
  Eggs 2 Large, lightly beaten
  Bottled clam broth 1⁄4 Cup (4 tbs) (Bottled)
  Pilsner beer 1⁄4 Cup (4 tbs)
  Sea scallops 1⁄2 Pound, coarsely chopped
  Scallions (green and white) 3 , thinly sliced
  Finely chopped red onion 1⁄4 Cup (4 tbs)
  Jalapeno 1 Small, minced (With Seeds)
  Tartar sauce 2 Tablespoon (For Serving)
  Lemon wedges 4 (For Serving)

1. In a large saucepan, heat 2 inches of oil to 350°. Meanwhile, in a medium bowl, whisk the all-purpose flour with the corn-meal, baking powder, 1 1/4 teaspoons of salt and a pinch of pepper. Add the eggs, clam broth and beer and whisk until the batter is smooth. Fold in the scallops, scallions, onion and jalapeho.
2. Working in batches, drop heaping teaspoons of the batter into the oil and fry, turning occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritters to paper towels.

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Scallop Fritters Recipe