Difference between revisions of "Clam Fritters I"
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* [[Devil's Sauce]] | * [[Devil's Sauce]] | ||
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# Sift together [[flour]], [[baking powder]] and [[salt]]. | # Sift together [[flour]], [[baking powder]] and [[salt]]. | ||
# Beat [[egg]] [[egg yolk|yolks]], [[milk]], ½ cup clam liquid and [[vegetable oil]] together until blended. | # Beat [[egg]] [[egg yolk|yolks]], [[milk]], ½ cup clam liquid and [[vegetable oil]] together until blended. | ||
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[[Category:Fritter Recipes]] | [[Category:Fritter Recipes]] | ||
[[Category:Clam Recipes]] | [[Category:Clam Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Latest revision as of 11:36, 15 July 2012
Description
- Makes 4 servings
Ingredients
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- 2 eggs, separated
- ¼ cup milk
- 2 x 6½-ounce cans minced clams (drain; reserve liquid)
- 1 tablespoon vegetable oil
- 3 cups cooked rice
- ¼ cup minced green pepper
- vegetable oil
- Devil's Sauce
Procedures
- Sift together flour, baking powder and salt.
- Beat egg yolks, milk, ½ cup clam liquid and vegetable oil together until blended.
- Add to sifted ingredients; beat until smooth.
- Stir in rice and green pepper.
- Beat egg whites until stiff but not dry.
- Fold into batter.
- Pour oil to depth of about 4 inches into deep saucepan; heat to 350 degrees on a deep-fat thermometer.
- Spoon batter by heaping tablespoons into hot fat and fry about 5 minutes, allowing about 2½ minutes on each side.
- Drain on absorbent paper.
- Serve with Devil's Sauce.
