Scallop Fritters


  • 1/2 lb sea scallops
  • 6 eggs
  • 3/4 cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 cup ap flour
  • 2 tbs fresh thyme, chopped
  • 1 tbs dried oregano
  • oil for shallow frying
  • mayonnaise for serving, optional
  • kosher salt and black pepper to taste.


  • Clean and roughly the scallops.
  • Lightly beat the eggs and combine with the Parmesan, garlic, flour and herbs.
  • Stir in the scallops.
  • Heat 1 and 1/2 inches of oil in a deep frying pan to 350 degrees.
  • Using 1 tbs of the batter for each fritter, pour into the oil and cook in batches for 4-5 minutes, or until golden brown. Do not overcrowd the pan.
  • Drain on paper towels and sprinkle with salt and pepper.

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