Scallop Fritters
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
Instructions
- 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.