seafood fritters

seafood fritters created by Squirrelly71

i adapted this from bon appetit. it was wonderful with hey jude's tartar sauce!

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • whisk first 4 ingredients in a large bowl.
  • make a well in the center.
  • add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
  • pour oil into skillet to reach 1 inch, heat over medium-hi.
  • working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
  • serve with lemon wedges and tartar sauce.
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RECIPE MADE WITH LOVE BY

@chia2160
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@chia2160
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"i adapted this from bon appetit. it was wonderful with hey jude's tartar sauce!"
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  1. Squirrelly71
    seafood fritters Created by Squirrelly71
    Reply
  2. Squirrelly71
    These turned out GREAT - the only problem I had was trying to pick them up out of the frying pan using tongs; I dropped the fritter on accident and burned the you-know-what out of my right hand. So BE CAREFUL!! The photo is mine; I am showing these served with Hey Jude's Tartar Sauce (recipe 65769) and Evelyn'/Athens' Papaya Salsa (recipe 232592).
    Reply
  3. Manami
    Hi chia, I just realized I hadn't reviewed these fritters.We made it just as was posted(what a novlety, for me!)and we served it with Toby's Tartar Sauce, and was it delicious! I only wish I could have some right now! These fritters are awesome! Am putting in my request that they prepare them for the restaurant that they are going to make of the 1st floor DR - oh they are so good!! Thanks so much for posting, Diane :=)
    Reply
  4. Clifford Boren
    Added a little yellow corn meal to the dry mix. Really tasty!
    Reply
  5. Hey Jude
    Oh my, these are so good! And, yes, they ROCK with my tartar sauce. I made them exactly as the recipe is written and we (3 people) ate the whole batch. This is great football-watching food! Thanks chia, this is definitely a keeper.
    Reply
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