25g Parmesan, grated
3 cloves garlic, crushed
1 cup (125g) plain flour
2 Tablespoons chopped fresh thyme
2 Tablespoons chopped fresh oregano
oil, for shallow-frying
mayonnaise, for serving, optional
1. Clean and roughly chop the scallops. Lightly beat the eggs and combine with the Parmesan, garlic, flour and herbs. Stir in the scallops.
2. Heat 3cm (1 1/4 inches ) oil in a deep frying pan to 180°C (350°F). The oil is ready when a cube of bread browns in 15 seconds. Cook the fritters in batches. Using 1 Tablespoon of batter for each fritter, pour into the oil and cook for 4 – 5 minutes, over moderate heat, until golden brown. Drain on crumpled paper towels and sprinkle lightly with salt. Can be served with mayonnaise for dipping.