Imperial Pilsner Scallop and Clam Fritters

Any good pilsner or blonde ale would work well in this batter. You want something with a good bit of malty sweetness to it with a light golden color.
By Maggie Cubbler
Imperial Pilsner Scallop and Clam Fritters

Imperial Pilsner Scallop and Clam Fritters
 
Prep Time
Cook Time
Total Time
 
Any good pilsner or blonde ale would work well in this batter. You want something with a good bit of malty sweetness to it with a light golden color.
Author:
Recipe Type: Main
Serves: 6
Ingredients
  • Vegetable oil for frying
  • ½ cup (63g) all-purpose flour
  • ½ cup (75g) cornmeal
  • 2 tsp baking powder
  • ½ tsp ground cayenne pepper
  • 1¼ tsp salt + freshly ground black pepper
  • 1 can chopped clams, strained and juice reserved
  • 2 large eggs, lightly beaten
  • ¼ cup (60ml) beer
  • 1 jalapeno, minced (with seeds)
  • ½ small red onion, finely chopped
  • ½ lb (225g) sea scallops, roughly chopped
  • 3 green/spring onions, minced
Instructions
  1. In a medium saucepan, heat about 2 inches of vegetable oil until it reaches about 350?F/175?C
  2. Whisk together the flour, cornmeal, baking powder, cayenne pepper, salt & black pepper in a medium bowl.
  3. Add the clam juice, eggs, and beer. Whisk until the batter is smooth.
  4. Stir in the scallop and clam meat, jalapeno, red onion, and spring onion. Stir until combined.
  5. Working in batches, drop heaping teaspoons into the oil. Fry, turning occasionally, until the fritters are golden brown. About 6-7 minutes each. Remove with a slotted spoon or a spider strainer to paper towels and allow to drain. Skim the oil after each batch to remove any particles that may burn and allow the oil to heat back up to temperature.
  6. Garnish with tartar sauce and lemon wedges.
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