Description
Crispy and flavorful scallop fritters featuring a seasoned batter with aromatic spices, served with a zesty salsa macha mayo sauce. These fritters are pan-fried to golden perfection, making for an irresistible appetizer or snack.
Ingredients
Scale
Batter and Fritters
- 3/4 cup all purpose flour
- 1/3 cup corn flour
- 1/2 cup milk
- 3 tbsp milk (additional)
- 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 small
- Olive oil, for frying (about 1.5-2 inches depth)
- Flaky salt, for finishing
Sauce
- 1/4 cup mayonnaise
- 2.5 tbsp sour cream
- 1.5 tbsp salsa macha (or chili crisp)
- 3 tbsp dill, chopped
- 1 tbsp agave syrup
- Lemon juice, to taste
- Salt and pepper, to taste
Instructions
- Prepare the batter: In a large mixing bowl, combine the all purpose flour, corn flour, garam masala, smoked paprika, cane sugar, black pepper, seasoned salt, and baking soda. Make a well in the center and add the egg, 1/2 cup milk, and fish sauce. Mix thoroughly until a smooth batter forms.
- Add scallops and scallions: Gently fold the chopped scallops and chopped scallions into the batter ensuring even distribution without overmixing.
- Chill the mixture: Cover the bowl and refrigerate for 15 minutes to allow the batter to rest and flavors to meld.
- Make the sauce: In a separate bowl, combine mayonnaise, sour cream, salsa macha, chopped dill, agave syrup, lemon juice, salt, and pepper. Mix until smooth and refrigerate until serving.
- Heat oil for frying: Pour olive oil into a deep pan to a depth of 1.5 to 2 inches. Preheat over medium heat until the oil reaches 350°F to 375°F or until bubbles appear around the bottom of a wooden spoon when dipped in the oil.
- Prepare to fry: Lightly oil an ice cream scoop to prevent sticking. Use the scoop to portion out the batter.
- Fry the fritters: Carefully drop the scooped batter into the hot oil without overcrowding. Gently flatten each fritter with a spoon to prevent excessive puffing. Fry for 2 to 3 minutes or until the bottoms are golden brown.
- Flip and finish frying: Flip the fritters carefully and fry the other side until fully golden and cooked through, about another 2-3 minutes.
- Drain and season: Remove fritters from oil using a slotted spoon and drain on paper towels. Immediately sprinkle with flaky salt while still hot.
Notes
- Make sure not to overcrowd the pan when frying to maintain oil temperature and crispiness.
- Adjust the amount of salsa macha or chili crisp in the sauce for desired heat level.
- Use fresh scallops for best flavor and texture.
- Resting the batter in the fridge helps the fritters hold together better during frying.
- Olive oil is recommended, but a neutral oil with a high smoke point can also be used.
- Serve the fritters immediately for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Southeast Asian influences)
Keywords: scallop fritters, seafood fritters, fried scallops, appetizer, pan-fried seafood, salsa macha sauce, savory fritters
