|A crazy-good clam fritter recipe I created for lunch today!|
It's like a party in your mouth, really...
Yields: 16 to 18 fritters
Prep: 10 Mins.
Cook: 4 to 5 Mins.
1 cup raw, minced clams (fresh, or thawed if frozen) that were soaked and cleaned (do not drain)
1 cup all-purpose flour
1/2 teaspoon old bay seasoning'
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 tablespoons minced fresh parsley
2 tablespoons fresh-squeezed lemon juice (from 1 fresh lemon)
1/3 cup Alaskan Amber Beer
1 large egg, beaten
Vegetable oil for deep frying
--Fresh lemon wedges
--Sandra's Homemade Tarter Sauce (I made the dill version)
--Steamed fresh broccoli
Preheat oven to 225 degrees (warm). Place in oven a foil-line baking sheet topped with a wire baking rack. Also, set a paper towel-lined aside on counter top.
In a medium bowl, use a fork to combine flour, baking soda, old bay seasoning, garlic and onion powders, sea salt, pepper, and parsley. In a measuring cup, add the beer, beat in egg, and add the lemon juice. Mix to combine. Stir in minced clams with their juices into the dry mixture, followed by the wet ingredients. Mix just until ingredients are incorporated (do not over mix), then set aside to let batter rest.
Meanwhile, heat 2" of vegetable oil to 375 degrees in a heavy-bottom pot over medium-high heat (use a candy thermometer). [Frying will commence in 3 batches, hence keeping fritters once they're fried in a warm oven.] When oil reaches desired temperature, use a mini (2-TB size) scoop to carefully drop batter mounds into hot oil. Deep fry until fritters are golden brown, turning once, about 2 to 3 minutes per side. Drain on paper towel-line plate, sprinkle while hot with sea salt, then place hot fritters into oven on prepared rack to keep warm. Repeat.
Once all fritters are finished cooking, serve with fresh lemon wedges, Sandra's Homemade Tarter Sauce (I made the dill version), steamed broccoli, and basmati rice. ~ Enjoy!