Danny Kaye's Recipes
Back to the Recipes List




Click the Printer Icon to print this recipe


BATTER-FRIED SCALLOPS (March 1975)


1 pint scallops

½ cup flour

½ cup cornstarch

1 egg white

1 tablespoon peanut, vegetable, or corn oil

1 tablespoon vinegar

1 teaspoon baking soda

½ cup or more water

Peanut, vegetable, or corn oil for deep frying

2 ½ cups sweet and sour sauce


  1. If desired, rinse and drain the scallops well.
  2. In a mixing bowl, combine the flour, cornstarch, egg white, one tablespoon oil, vinegar and baking soda. Mix well.
  3. Gradually add the water, stirring constantly with a wire whisk. Add enough water to make a thick batter like a pancake batter.
  4. Heat the oil for deep frying and, if desired, test one scallop by dipping it in the batter and frying to determine if the batter is took thick. If so, stir in a little more water.
  5. Add the scallops to the batter and quickly drop them one at a time into the hot (but not smoking) oil. Deep fry, stirring and turning with a strainer, making sure that the scallops do not stick together. Remove and drain well. Arrange on a serving dish. Pour over the sweet and sour sauce and serve.


Yield: Eight servings.


- Home -