Scallop Fritters's picture

May. 01, 2011


Vegetable oil 2 Cup (32 tbs) (For Frying)
All purpose flour 1/2 Cup (8 tbs)
Yellow cornmeal 1/2 Cup (8 tbs)
Baking powder 2 Teaspoon
Kosher salt 1 1/4 Teaspoon
Freshly ground pepper To Taste
Eggs 2 Large , lightly beaten
Bottled clam broth 1/4 Cup (4 tbs)
Pilsner beer 1/4 Cup (4 tbs)
Sea scallops 1/2 Pound , coarsely chopped
Scallions 3 , thinly sliced (White And Green Parts)
Finely chopped red onion 1/4 Cup (4 tbs)
Jalapenos 1 Small , minced with seeds
Tartar sauce 4 Tablespoon
Lemon wedges 4


1. In a large saucepan, heat 2 inches of vegetable oil to 350°. Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 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 jalapeno.

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 to drain. Serve immediately with tartar sauce and lemon wedges.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 5003Calories from Fat 4189

 % Daily Value*

Total Fat 473 g727.7%

Saturated Fat 65 g325%

Trans Fat 0 g


Sodium 4278 mg178.25%

Total Carbohydrates 129 g43%

Dietary Fiber 10 g40%

Sugars 5 g

Protein 72 g144%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet