Clam Fritters With Red Devil Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
Another recipe that has been in my recipe note book for years. If you see this then it was a keeper and recommended. Ingredients:
1 cup flour |
1/2 teaspoon baking powder |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon onion powder |
2 (6 1/2 ounce) cans minced clams, broth drained and reserved |
1/4 cup milk |
2 large eggs, separated |
1 tablespoon vegetable oil |
3 cups cooked rice, cooled |
1/4 cup green pepper, mince |
vegetable oil, for frying |
10 1/2 ounces tomato soup |
1/4 cup clam broth, reserved |
2 teaspoons prepared mustard |
3 -6 drops hot pepper sauce |
Directions:
1. Sift flour, baking powder. salt, pepper, and onion powder into a large mixing bowl.
2. Whisk 1/2 cup reserved clam liquid, milk, egg yolks, and 1 T. oil in a small bowl until blended.
3. Add to flour mixture; beat until smooth.
4. Stir in clams, rice and green pepper.
5. Prepare the Devil Sauce.
6. Heat 3 inches of oil in a large deep saucepan over medium-high heat until oil is 370F; adjust heat to maintain temperature.
7. Beat egg whites in a small bowl until stiff but not dry, fold into rice mixture.
8. Carefully drop batter by heaping tablespoonfuls into oil; fry, turning once, until golden, about 2 1/2 minutes per side.
9. Drain on paper towels; serve with Red Devil Sauce.
10. Devil Sauce: Mix all ingredients in a small saucepan; heat over medium heat until hot.
|
|