Clam and Corn Fritters with Cilantro Dip |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 cup plain yogurt |
1/2 cup chopped fresh cilantro |
1 teaspoon grated lemon peel |
1/2 garlic clove, minced |
1/8 teaspoon dried crushed red pepper |
1 1/2 cups all-purpose flour |
3/4 teaspoon salt |
3/4 teaspoon baking soda |
1/4 teaspoon cayenne pepper |
1 8-ounce can chopped clams, drained |
1/2 cup frozen corn kernels, thawed |
2 green onions, minced |
1 large egg, beaten to blend |
3/4 cup (about) buttermilk |
vegetable oil (for frying) |
Directions:
1. For dip: Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
2. For fritters: Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
3. Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes. Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.
|
|