Geoduck Fritters
Crispy, golden, and brimming with the fresh essence of the sea, Geoduck Fritters are the perfect way to transform this unique shellfish into an irresistible appetizer. This recipe combines finely chopped geoduck meat with a savory batter made from all-purpose flour, cornmeal, and a touch of spice from cayenne, garlic, and onion powders. Each fritter is fried to perfection, resulting in a crunchy exterior that gives way to tender chunks of geoduck in every bite. Garnished with fresh parsley and served with zesty lemon wedges, these fritters are ideal for seafood lovers looking to explore the delicate, slightly sweet flavor of geoduck in a new and exciting way. Quick to prepare and even quicker to disappear, these fritters are a crowd-pleasing addition to any gathering. Keywords: crispy geoduck fritters, seafood appetizer, easy geoduck recipe, deep-fried seafood, geoduck ideas.
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Recipe Information
Ingredients
- 1 whole (about 1 to 1.5 pounds) Geoduck
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Baking powder
- 1 large Egg
- 0.75 cup Buttermilk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Neutral frying oil (vegetable or canola)
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 4 (for serving) Lemon wedges
Instructions
Rinse the geoduck under cold water to remove any sand. Use a sharp knife to carefully separate the meat from the shell. Remove the skin by blanching the geoduck in boiling water for 10 seconds, then immediately transferring it to an ice bath. Peel off the skin and trim away any dark or tough parts.
Finely chop the geoduck meat into small pieces, about the size of a pea. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In a separate medium bowl, beat the egg and mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined. Add the chopped geoduck and fold it into the batter.
Heat the frying oil in a large, heavy-bottomed pot or deep skillet over medium heat to 350°F (175°C). Use a thermometer to ensure the oil maintains a consistent temperature.
Scoop the batter using a tablespoon or small cookie scoop and carefully drop it into the hot oil. Fry in small batches to avoid overcrowding the pan.
Cook the fritters for 2–3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining batter.
Garnish the fritters with chopped parsley and serve immediately alongside lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
7517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 733.3 g | 940% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 10.7 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 359 mg | 28% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
