Air Fryer Recipe

Crispy Bay Scallop Fritters

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Serves: 4
• Category: Snacks
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Bay scallop fritters are a delightful treat with their craggy edges and springy middle, showcasing the scallops rather than hiding them in batter. The air fryer is perfect for this dish, as it quickly sets the coating while keeping the scallops tender, using just a thin film of oil for browning.

Ingredients

• 300g bay scallops, defrosted if frozen
• 60g plain flour
• 35g fine polenta or cornmeal
• 1 tsp baking powder
• 1 medium egg
• 2 tbsp mayonnaise
• 1 tbsp lemon juice, plus extra wedges to serve
• 2 spring onions, very finely sliced
• 1 tbsp chopped flat-leaf parsley
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp fine sea salt
• Black pepper, freshly ground
• 25g panko breadcrumbs
• 1 tbsp rapeseed oil or olive oil, for brushing or spraying

Method

1. Drain the scallops very well, then spread them on kitchen paper and pat the tops dry.
2. Put the flour, polenta, baking powder, paprika, cayenne, salt, and black pepper into a mixing bowl and whisk to combine.
3. In a second bowl, beat the egg with the mayonnaise, lemon juice, and Dijon mustard until smooth, then stir in the spring onions and parsley.
4. Add the dry mixture to the wet mixture and stir until you have a thick paste.
5. Fold in the scallops gently, followed by the panko.
6. Preheat the air fryer to 200°C for 3 minutes.
7. Cut parchment into individual squares just larger than each fritter and lightly oil them.
8. Scoop heaped tablespoons of mixture onto the oiled parchment squares, shaping each into a rough patty about 2cm thick.
9. Brush or spray the tops with a thin, even coating of oil.
10. Place the fritters in the basket with at least 2cm between them.
11. Air fry at 200°C for 6 minutes, until the tops look set and the edges are beginning to turn golden.
12. Turn the fritters carefully with a thin spatula, peeling away the parchment if it releases easily.
13. Brush or spray the newly exposed side with a little more oil.
14. Cook for a further 4–6 minutes at 190°C, until deeply golden at the ridges and firm when lightly pressed.
15. Transfer to a rack and sprinkle with a tiny pinch of salt while hot.
16. Rest for 2 minutes before serving with lemon wedges.

Nutrition

Calories: 250

• #scallops
• #air fryer
• #fritters
• #seafood
• #appetizer