Scallop Fritters
Fried cakes mixed with diced scallops, Parmesan cheese, and herbs, perfect with lemon mayonnaise.
Ingredients
Frozen scallops (thawed)
250 g
Milk (for thawing)
250 ml
Eggs (beaten whole)
6
Parmesan cheese (grated)
30 g
Garlic (crushed)
3 cloves
Flour
125 g
Fresh thyme (chopped)
2 tbsp
Fresh oregano (chopped)
2 tbsp
Salt
to taste
Instructions
1
Thaw and Prep
Thaw the scallops in milk for 30 minutes. Pat dry, roughly chop, and set aside.
2
Make the Batter
In a bowl, beat the eggs, then add the Parmesan, garlic, flour (rain it in), and chopped herbs, stirring constantly. Season with salt and pepper. Fold in the chopped scallops and mix well.
3
Fry
Heat about 3 cm of frying oil in a pan. Drop spoonfuls of batter into the oil, fry 3 minutes per side until golden, being careful not to let them stick. Remove with a slotted spoon and drain on paper towels.
