Lobster Fritters
- Level: Easy
- Yield: 10 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 190
- Total Fat
- 13
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 48
- Sodium
- 192
- Total: 40 min
- Active: 40 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- 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.