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Scallop Fritters ❤️ For ep.11 of my restaurant series. If I’m being honest, at this point I’m pretty sure if I ever do a restaurant, I’ll have to land all of my ideas because my hypothetic menu is having an identity crisis🤣.

If you loved this recipe, check out my Spicy Scallops!

Why You’ll Love Scallop Fritters

These fritters are crispy, light SO delicious! The dipping sauce goes to well with the scallops. Honestly, they are so easy to make. This has to be one of my favorite recipes I have created so far. They are perfect to serve when hosting.

Scallop Fritters

How To Prepare Scallop Fritters

🥚 First, mix the flour, corn flour, spices, sugar, baking soda. Then, make a well in the center and add the egg, milk and fish sauce. Mix well.

🐠 Secondly, add in the scallops and scallions.

❄️ Then, let that chill for 15 minutes in the fridge.

🌟 Mix together everything for the sauce.

🔥 Fill a pan with oil, about 1.5-2 inches. Then, preheat to 350F-375F or until the bottom of a wooden spoon bubbles.

💖 Then, spray an ice cream scoop with oil.

💥 Drop the fritters in the oil without overcrowding the pan. Then, flatten them with a spoon so they don’t over puff.

⚜️ Flip them after about 2-3 minutes or fully golden.

🧂 Lastly, hit them with salt and that’s it!

Substitutions and Variations for Scallop Fritters

  1. Spices are always very easy to swap for your favorites or which ever ones you have on hand.
  2. You can dip them in your dipping sauce of choice.
  3. You can use avocado oil instead of olive oil.

Make sure that when you drop the fritters in the oil, you flatten them with a spoon so they don’t over puff.

Similar Recipes

Common Questions

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

What is garam masala?

Garam masala is an Indian spice blend.

What flaky salt do you use?

I use Maldon Sea Salt Flakes.

Can I use a different oil for frying?

Yes of course! You can use avocado oil instead of olive oil.

Scallop Fritters

By Nadia Aidi
Prep 20 minutes
Cook 10 minutes
Total 30 minutes
Servings: 3
Scallop Fritters ❤️ For ep.11 of my restaurant series. If I’m being honest, at this point I’m pretty sure if I ever do a restaurant, I’ll have to land all of my ideas because my hypothetic menu is having an identity crisis🤣.

Ingredients 

  • 3/4 cup all purpose flour
  • 1/3 corn flour
  • 1/2 cup milk, plus 3 tbsp
  • 1 egg
  • 1/2 tbsp fish sauce
  • 1/2 tsp garam masala
  • 1 tbsp smoked paprika
  • 1/2 tsp cane sugar
  • 1/2 tsp black pepper
  • 1.5 tsp seasoned salt
  • 3/4 tsp baking soda
  • 1 cup scallions, chopped
  • 1 lb scallops, chopped pretty small
  • Olive oil , for frying
  • Flaky salt

Dipping Sauce

  • 1/4 cup mayo
  • 2.5 tbsp sour cream
  • 1.5 tbsp salsa macha , or chili crisp
  • 3 tbsp dill
  • 1 tbsp agave syrup
  • Lemon , to taste
  • Salt and pepper , to taste

Directions 

  • First, mix the flour, corn flour, spices, sugar, baking soda. Then, make a well in the center and add the egg, milk and fish sauce. Mix well.
  • Secondly, add in the scallops and scallions.
  • Then, let that chill for 15 minutes in the fridge.
  • Mix together everything for the sauce.
  • Fill a pan with oil, about 1.5-2 inches. Then, preheat to 350F-375F or until the bottom of a wooden spoon bubbles.
  • Then, spray an ice cream scoop with oil.
  • Drop the fritters in the oil without overcrowding the pan. Then, flatten them with a spoon so they don’t over puff.
  • Flip them after about 2-3 minutes or fully golden.
  • Lastly, hit them with salt and that’s it!

Nutrition

Calories: 1550kcal, Carbohydrates: 124g, Protein: 79g, Fat: 81g, Saturated Fat: 17g, Polyunsaturated Fat: 30g, Monounsaturated Fat: 29g, Trans Fat: 0.1g, Cholesterol: 328mg, Sodium: 8455mg, Potassium: 1796mg, Fiber: 8g, Sugar: 27g, Vitamin A: 5211IU, Vitamin C: 24mg, Calcium: 349mg, Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American

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