ingredients
makes 40
1/2 pound scallops
6 eggs
1/4 cup Parmesan, grated
3 cloves garlic, crushed
1 cup All purpose flour
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
oil, for shallow-frying
mayonnaise, for serving, optional
method
1. Clean and roughly chop the scallops. Lightly beat the eggs and combine with the Parmesan, garlic, flour and herbs. Stir in the scallops.
2. Heat 1 1/4 inches oil in a deep skillet to 180°C (350°F). The oil is ready when a cube of bread browns in 15 seconds. Cook the fritters in batches. Using 1 tablespoon of batter for each fritter, pour into the oil and cook for 4 - 5 minutes, over moderate heat, until golden brown. Drain on crumpled paper towels and sprinkle lightly with salt. Can be served with mayonnaise for dipping.
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