Lobster and Scallion Fritters
- 1 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1 egg yolk
- 10 oz plain seltzer
- 2 scallions, finely chopped
- 1 8 oz package Cold Cracked™ raw lobster claw and knuckle meat thawed, drained, roughly chopped
- canola oil for frying
- Mix flour, salt and baking soda in a bowl. Add egg yolk and seltzer a bit at a time until you have the consistency of a thick pancake batter. Mix in the drained and chopped lobster and the scallions.
- In a sauce pot, heat 2 inches of canola oil to 350 F. Carefully drop small spoonfuls of the fritter batter into the oil being careful not to crowd the pan - 7-8 at a time. Fry until golden brown flipping the fritters once or twice with a spoon. Remove with slotted spoon and drain on paper towels. Season with salt. Serve with tartar sauce or dressing of your choice.
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Recipe by Chefs Andrew Taylor and Mike Wiley of Big Tree Hospitality.