Clam and Corn Fritters W/ Cilantro Dip - Tex-Mex Recipes Dallas Texas

Clam and Corn Fritters W/ Cilantro Dip

Dip:
• 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
  Fritters:
• 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 (or any other shellfish)
• 2/3 cup frozen corn kernels, thawed
• 2 green onions, minced
• 1 Jalapeno, minced
• 1 large egg, beaten to blend
• 3/4 cup (about) buttermilk

  Vegetable oil (for frying)

  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.

  For fritters: Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions, jalapeno and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).

  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.

  Makes 12 servings.

  Note: An asian style dipping sauce is excellent as well. (Tonkatsu sauce)