Scallop Fritters Recipe
Ingredients
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Kosher salt | 1 1/4 Teaspoon | |
| Ground pepper | 1 To taste | |
| 2 large eggs, lightly beaten | ||
| 1/4 cup bottled clam broth | ||
| Pilsner beer | 1/4 Cup (16 tbs) | |
| 1/2 pound sea scallops, coarsely chopped | ||
| 3 scallions, white and green parts, thinly sliced | ||
| Red onion | 1/4 Cup (16 tbs), finley chopped | |
| 1 small jalapeno with seeds, minced | ||
| Tartar sauce and lemon wedges, for serving | ||
Directions
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.
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.
Chef
