Recipe courtesy of Ocean Grill
Recipe courtesy of Ocean Grill
Show:
Emeril's Florida
Florida Lobster and Sea Scallop Fritters
- Level: Intermediate
- Total: 2 hr (includes resting time)
- Active: 1 hr
- Yield: 24 fritters
- Level: Intermediate
- Total: 2 hr (includes resting time)
- Active: 1 hr
- Yield: 24 fritters
Ingredients
Pepper Jelly:
One 6-ounce jar apple jelly
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1/2 large jalapeno, finely diced
1/4 cup finely diced fresh parsley
1/4 cup finely diced red onion
2 tablespoons chopped cilantro
Fritters:
4 ounces Florida lobster meat
4 ounces sea scallops
2 teaspoons olive oil
1/2 cup all-purpose flour
1/2 cup semolina flour
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1/2 cup chopped green onion
1/4 cup finely diced red onion
1/4 cup clam juice
1/4 cup lager beer
1 teaspoon chopped jalapeno
Vegetable or canola oil, for frying
Directions
- For the pepper jelly: Mix together the apple jelly, green pepper, red pepper, jalapeno, parsley, onion and cilantro in a small bowl. Let set at least 1 hour to infuse the flavors.
- For the fritters: Preheat the oven to 400 degrees F. Toss the lobster and scallops with the olive oil on a rimmed baking sheet and roast for 5 minutes to parcook. Chop the lobster and dice the scallops.
- Mix together the all-purpose flour, semolina flour, baking powder, sugar and salt in a large bowl. Add the eggs, green onion, red onion, clam juice, beer, jalapeno, lobster and scallops and mix to combine. Let stand for 5 minutes
- Heat 1 inch of vegetable or canola oil in a frying pan over medium high to about 350 degrees F. Scoop the mixture in 1-tablespoon portions into the frying pan and cook until golden brown, being careful not to overcrowd the pan; carefully turn the fritters if necessary.
- Drain on paper towels and serve with the pepper jelly on the side.
