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)

    ©
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