1 lb. large shrimp, peeled, deveined, and cut into 1/2-inch pieces or lump crab meat or combination of both
1 tablespoon chopped garlic
2 eggs, beaten
1 cup milk
2 teaspoons baking powder
2 cups flour
1/4 cup cornmeal
Canola Oil, for frying
Directions:
In a medium bowl, toss together the onions, red bell pepper, parsley, 1 teaspoon Creole seasoning, and prepared seafood; set aside.
In a separate large bowl, whisk together the eggs, milk, baking powder, 1 teaspoon of Creole seasoning. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Fold in seafood mixture into the batter and mix.
Heat the oil to 350 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels.
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1 lb. large shrimp, peeled, deveined, and cut into 1/2-inch pieces or lump crab meat or combination of both
1 tablespoon chopped garlic
2 eggs, beaten
1 cup milk
2 teaspoons baking powder
2 cups flour
1/4 cup cornmeal
Canola Oil, for frying
Directions:
In a medium bowl, toss together the onions, red bell pepper, parsley, 1 teaspoon Creole seasoning, and prepared seafood; set aside.
In a separate large bowl, whisk together the eggs, milk, baking powder, 1 teaspoon of Creole seasoning. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Fold in seafood mixture into the batter and mix.
Heat the oil to 350 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels.
Serve warm with Ranch Dipping sauce on the side.
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