Lobster Fritters

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 10 fritters
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1 tablespoon olive oil

1 carrot, small dice

1/2 onion, small dice

1/2 red bell pepper, small dice 

1 rib celery, small dice

1 cup all-purpose flour 

2 teaspoons baking powder 

1/4 teaspoon paprika 

Kosher salt and freshly ground black pepper

1/2 cup milk 

1 large egg, lightly beaten 

1 1/2 cups diced cooked lobster meat (about 2 small deveined tails)

3 tablespoons finely chopped flat-leaf parsley 

Vegetable oil, for frying 

Lemon wedges, for serving 


  1. Heat the olive oil in a medium skillet over medium-high heat. Add the carrots, onions, bell pepper and celery. Cook, stirring occasionally, until softened, 5 to 10 minutes. Set aside to cool slightly.
  2. Meanwhile, whisk together the flour, baking powder, paprika and a pinch of salt and pepper in a large bowl. Whisk in the milk and egg until combined and smooth. Fold in the cooled vegetables, lobster meat and parsley. 
  3. Fit a baking sheet with a wire rack. Add enough vegetable oil to come about 3 inches up the side of a Dutch oven or heavy-bottomed pot. Heat over medium heat to 350 degrees F. 
  4. Using a 3-ounce cookie scoop, scoop the fritter batter and gently drop into the hot oil. Fry the fritters in batches until deeply golden brown, a few minutes per batch. Remove to the prepared baking sheet and sprinkle with salt while still hot. Repeat with the remaining batter. Serve warm with lemon wedges on the side. 
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