JIMMY'S CLAM AND CORN FRITTERS
Came up with these because my son loves clam fritters and I love corn hush puppies! So instead of French fries for your next fried seafood dinner, give these a try!
Provided by Lisa Romolo-Dos Reis
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 47.2 g, Cholesterol 21.4 mg, Fat 16.4 g, Fiber 2.5 g, Protein 12.7 g, SaturatedFat 2.2 g, Sodium 706.3 mg, Sugar 4.4 g
CLAM FRITTERS
We had clam fritters every time we went to Rhode Island. I looked for a recipe and finally found this one. Now we have them whenever we want.
Provided by Taste of Home
Time 20m
Yield 14-16 fritters.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.
Nutrition Facts :
CLAM AND CORN CHOWDER
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
- Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
- Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.
CLAM AND CORN FRITTERS WITH CILANTRO DIP
Categories Herb Shellfish Appetizer Fry Thanksgiving Yogurt Clam Corn Fall Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- 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 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.
MARINA'S GOLDEN CORN FRITTERS
Just one bite of these fritters takes me back to when my kids were young. Nowadays for our get-togethers, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 fritters.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk flour, baking powder, parsley and salt. In another bowl, whisk eggs, milk, melted butter and onion until blended. Add to dry ingredients, stirring just until moistened. Fold in corn., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 162 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 327mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRYSTONE CLAM AND CORN FRITTERS
Provided by Pierre Franey
Categories appetizer
Time 25m
Yield about 18 fritters
Number Of Ingredients 11
Steps:
- Open the clams, and save both the juice and the clams. There should be about 2 cups of liquid and about 1 1/4 cups of clams. Put the clams on a flat surface and chop them until they are coarse-fine.
- Shuck the corn, and cut the kernels from the cob. There should be about 1 cup.
- Put the flour in a mixing bowl, and add the chopped clams, 3/4 cup of the reserved clam liquid (the rest may be discarded or put to another use), corn, egg yolks, tarragon, baking powder, salt, pepper and Tabasco.
- Blend well.
- Beat the whites until stiff, pour them over the batter, and fold them in.
- Heat 2 tablespoons of the oil in a skillet, and when it is quite hot, add about 1/4 cup of the batter at a time, keeping each fritter separated. Continue adding batter in this manner until the skillet is filled without crowding.
- Cook about 1 minute or slightly longer on one side or until the edges of the fritters start to brown. Turn and cook 1 minute or slightly longer on the other side. As the fritters are cooked, transfer them to sheets of absorbent paper towels. Continue making fritters until all the batter is used.
- Use about 2 additional tablespoons of oil for each batch of fritters. Serve the fritters with sweet red pepper sauce spooned over.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 169 milligrams, Sugar 0 grams, TransFat 0 grams
CLAM AND CORN FRITTERS
Make and share this Clam and Corn Fritters recipe from Food.com.
Provided by foodart
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk all of the ingredients together and don't over mix. Deep fry in 350 degree hot oil to a golden brown. Drain the hot fritters in a rack with paper towel to catch the dipping oil.
Nutrition Facts : Calories 347.1, Fat 3.5, SaturatedFat 1, Cholesterol 84, Sodium 1389.3, Carbohydrate 51.2, Fiber 2.4, Sugar 2.5, Protein 26.7
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