Wednesday, August 10, 2011

Clam and Corn Fritters

Here is the recipe, as requested by my coworkers:

 Clam and Corn Fritters
makes roughly 2 dozen

1 10z can whole clams, rinsed and patted dry
1 ear corn, kernels removed
1 red bell pepper, diced
2 green onions, sliced
2 eggs, lightly beaten
¾ c. milk
¾ c. flour
vegetable or peanut oil

spicy sour cream sauce:
½ c. sour cream
½ c. plain yogurt
cayenne pepper, to taste

1. In a large bowl, mix together clams, corn kernels, bell pepper and green onions. Mix in eggs and milk, then add flour. Mix until just blended.
2. To make spicy sour cream sauce, mix all ingredients together. Let stand until ready to use.
3. Heat ½ in. of oil in a large Dutch oven to 360 F, using a candy thermometer. When oil has reached 360 F, drop rounded tablespoons of clam mixture into oil, 3 or 4 at a time. Let fry on one side for a minute to a minute and a half, then flip and fry on the other side for the same amount of time. Remove from oil and let drain on paper towels. Repeat until mixture has been all used up. If needed, add more oil to pan, but let heat back up to 360 before resuming frying. Serve with the sour cream sauce.



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