Crispy golden shrimp and scallop fritters, zippy with Old Bay and fresh lime.
7 steps, about 45 minutes start to finish.
In a large bowl, whisk together the flour, baking powder, salt, black pepper, cayenne pepper, and Old Bay seasoning.
In a separate bowl, mix the milk, beaten egg, lime juice, and lime zest.
Slowly add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the chopped shrimp, scallops, green onions, cilantro, parsley, garlic, and jalapeño (if using).
Heat about 2 inches (5 cm) of oil in a deep frying pan or heavy-bottomed pot over medium-high heat to 375F (190C). You can use a deep-fry thermometer to check the temperature.
Carefully drop heaping tablespoons of the fritter batter into the hot oil. Do not overcrowd the pan. Fry the fritters for 3-4 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to turn the fritters and ensure even cooking.
Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
“Mix the batter just until it comes together, since overmixing turns the fritters dense and tough. Keep the oil at a steady 375 and fry in small batches, because crowding the pan drops the temperature and leaves them greasy.”
