CHERRYSTONE CLAM AND CORN FRITTERS
Provided by Pierre Franey
Categories appetizer
Time 25m
Yield about 18 fritters
Number Of Ingredients 11
Steps:
- Open the clams, and save both the juice and the clams. There should be about 2 cups of liquid and about 1 1/4 cups of clams. Put the clams on a flat surface and chop them until they are coarse-fine.
- Shuck the corn, and cut the kernels from the cob. There should be about 1 cup.
- Put the flour in a mixing bowl, and add the chopped clams, 3/4 cup of the reserved clam liquid (the rest may be discarded or put to another use), corn, egg yolks, tarragon, baking powder, salt, pepper and Tabasco.
- Blend well.
- Beat the whites until stiff, pour them over the batter, and fold them in.
- Heat 2 tablespoons of the oil in a skillet, and when it is quite hot, add about 1/4 cup of the batter at a time, keeping each fritter separated. Continue adding batter in this manner until the skillet is filled without crowding.
- Cook about 1 minute or slightly longer on one side or until the edges of the fritters start to brown. Turn and cook 1 minute or slightly longer on the other side. As the fritters are cooked, transfer them to sheets of absorbent paper towels. Continue making fritters until all the batter is used.
- Use about 2 additional tablespoons of oil for each batch of fritters. Serve the fritters with sweet red pepper sauce spooned over.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 169 milligrams, Sugar 0 grams, TransFat 0 grams
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MaHn00R Sheikh
[email protected]These fritters were a bit bland. I think I'll add some more herbs and spices next time.
Karolina Raginel
[email protected]These fritters were a fun and easy appetizer to make. They were a hit at my party and I'll definitely be making them again.
Joyc Michael
[email protected]These fritters were a bit too greasy for my taste. I think I'll try baking them next time.
Aki Shaikh
[email protected]These fritters were a great way to use up leftover corn and clams. They're easy to make and they taste delicious!
Shamelvin Johnson
[email protected]These fritters were a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Monica Valos
[email protected]I followed the recipe exactly and my fritters turned out perfectly. They were golden brown and crispy on the outside, and tender and flavorful on the inside.
Julianne Haycock
[email protected]These fritters were absolutely delicious! I loved the crispy exterior and the tender, flavorful interior. I'll definitely be making these again.
Ace Onner
[email protected]These fritters were a bit bland. I think I'll add some more spices next time.
Shaibu Imam
[email protected]I was surprised at how well the corn and clams worked together in these fritters. They're a great combination of flavors and textures.
Rana Arham
[email protected]These fritters were a bit too oily for my taste. I think I'll try baking them next time.
Sowkot Ahmed
[email protected]I've made these fritters several times now and they always turn out perfectly. They're a great way to use up leftover corn and clams.
Melissa Proudlove
[email protected]These fritters were a hit at my last party! They're so easy to make and they taste delicious.