Clam and Corn Fritters W/ Cilantro Dip

Clam and Corn Fritters W/ Cilantro Dip - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

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

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

    Directions

    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 350F 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)

    ©
    Published:




Latest Reviews

"Rice Cake on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour." - robbie

"This is delicious! Mine turned out a bit like vodka sauce somehow. I sauteed the veggies in the oil and butter using my instant pot, then added everything else before pressure cooking for a few minutes as someone else suggested. A bit extra on sugar and some honey for bitter ... " - shoni w.

"I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy

"This spinach and strawberry salad is topped with a fabulous homemade poppy seed dressing." - chef john

"Not that this recipe needs another five star review, but it is hands down the best pasta sauce I've ever made. I followed the recipe exactly except that I cut it in half, and it still made like a week's worth of sauce!" - lilybeeknitting

"I tried this today, minus the celery seed, added minced garlic. I only had thinly sliced, boneless, skinless chicken breast on hand, so used that. I loved it, and will try it again using different hot sauces (we have at least a dozen kinds in the pantry b/c of DH). DH enjoyed it, as well as my ... " - miss tinkerbell

Happy cooking...