Seafoodfritters Recipes

SEAFOOD FRITTERS

seafood fritters image

Make and share this seafood fritters recipe from Food.com.

Provided by chia2160

Categories Healthy

Time 45m

Yield 45 fritters

Number Of Ingredients 15

Ingredients

1 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/2 cup diced scallops (about 5 sea scallops)
1/2 cup diced shrimp (about 6 or 7 large)
1/2 cup sliced scallion
1/4 cup chopped red onion
1/4 cup bottled clam juice
1/4 cup pale ale
1 1/2 teaspoons chopped jalapenos
vegetable oil (for frying)
lemon wedge, for squeezing
tartar sauce (optional)

Steps:

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.

Nutrition Facts : Calories 18.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 13.9, Sodium 90, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 1.3

FLUFFY SEAFOOD FRITTERS

Fluffy Seafood Fritters image

I have always relied on fritters to use up any leftover ingredient. This is quick and simple using basic ingredients. Serve with wedges of lemon

Provided by An_Net

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup chopped fresh seafood (firm white fleshed fish, crab, mussels etc)
1 cup small shrimp (optional)
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
oil

Steps:

Sift flour, baking powder and salt into bowl. Add egg and sufficient milk to make a smooth batter.
Stir fish (or prawns) into batter.
Lightly oil frypan. Pour approximately 1/4 cup batter onto hot frypan base and cook over moderate heat until golden.
Turn and cook other side.

CRUNCHY SHRIMP FRITTERS

Crunchy Shrimp Fritters image

To make these super-tasty and summer-y fritters, juicy shrimp are poached in lemon water and then coated in a batter made with rice flour before being deep fried to golden brown perfection. The rice flour ensures an ultra-crisp coating with a side benefit of making this dish naturally gluten-free!

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 50m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

1 lemon, plus zest and wedges for serving
Kosher salt
12 ounces large unpeeled shrimp (about 10)
Vegetable oil, for frying
3/4 cup white rice flour (such as Bob's Red Mill), plus more as needed
1 teaspoon baking powder
1 teaspoon sugar
3/4 cup seltzer or club soda, plus more as needed
1 large egg, whisked
Tartar sauce

Steps:

Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.

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