Imagine crispy, golden-brown fritters that crackle with every bite, bursting with succulent seafood and infused with the rich, hoppy essence of Imperial Pilsner beer. These aren't just any ordinary fritters – they're a gourmet adventure that transforms humble scallops and clams into a culinary masterpiece that will transport your taste buds straight to coastal paradise. Whether you're a seafood enthusiast or a curious home cook looking to impress, these fritters promise an explosion of flavor that will make your dinner guests swoon with delight.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 lb scallops, chopped
- 1 cup clams, chopped
- 1 cup all-purpose flour
- 1/2 cup Imperial Pilsner beer
- 2 eggs
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing all your ingredients. Chop the scallops and clams into small, bite-sized pieces. Ensure that the clams are thoroughly cleaned and any shells are removed.
- In a large mixing bowl, combine the chopped scallops and clams. Add the chopped green onions, and season the mixture with salt and pepper to taste.
- In a separate bowl, whisk together the eggs and Imperial Pilsner beer until well combined. This will create a light and airy batter for the fritters.
- Gradually add the all-purpose flour to the egg and beer mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Carefully fold the seafood mixture into the batter, ensuring that the scallops and clams are evenly coated. The batter should be thick enough to hold the seafood together.
- Heat oil in a deep frying pan or skillet over medium-high heat. You want enough oil to cover the bottom of the pan, about 1/2 inch deep.
- Once the oil is hot (you can test it by dropping a small amount of batter into the oil; it should sizzle immediately), use a spoon or small ice cream scoop to drop portions of the fritter mixture into the hot oil.
- Fry the fritters in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Once cooked, remove the fritters from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Continue frying the remaining fritters until all the batter is used. Adjust the heat as necessary to maintain a consistent frying temperature.
- Serve the Imperial Pilsner scallop and clam fritters warm, accompanied by a dipping sauce of your choice, such as tartar sauce or a spicy aioli.
Tips
- Choose fresh, high-quality seafood for the best flavor and texture.
- Pat scallops and clams dry before chopping to ensure crispy fritters.
- Use a thermometer to maintain oil temperature around 350°F for even cooking.
- Don't overcrowd the pan – this prevents fritters from becoming soggy.
- Let the batter rest for 10 minutes before frying to help ingredients bind together.
- For extra crispiness, consider adding a pinch of baking powder to the flour.
- Serve immediately for maximum crunch and flavor.
- Experiment with different dipping sauces to find your perfect pairing.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 95mg
