Crispy golden seafood fritters packed with shrimp, scallops, lime, and a kick of jalapeno.
9 steps, about 40 minutes start to finish.
Heat about 2 inches of vegetable oil in a deep pan or Dutch oven to 350-375 degrees F. Start heating before you begin mixing (it takes about 20 minutes).
In a large bowl, combine the flour, salt, pepper, and cayenne pepper.
Add the milk, egg, lime juice, and lime zest. Mix to combine into a batter.
Fold in the chopped shrimp and scallops.
Add the diced jalapeno, chopped green onions, minced garlic, and cilantro. Fold everything together gently - the batter is there to hold everything together like glue.
Using heaping teaspoons, carefully drop the fritter mixture into the hot oil. Only cook about 7 at a time to avoid overcrowding.
Fry for 3-4 minutes per side until golden brown, flipping carefully with a fish spatula.
Remove to a paper towel-lined sheet pan to drain.
Serve with Old Bay Lime Aioli dipping sauce.
“Start the oil heating before you mix anything, it takes a good while to come up to temperature. Fold the seafood in gently since the batter is just there to bind, and fry only a few at a time so the oil stays hot.”
