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
My stepmother got this recipe from an 80-year-old woman back in the 1940's.
Provided by Christine Johnson
Categories Appetizers and Snacks Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
- In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.
Nutrition Facts : Calories 346 calories, Carbohydrate 14.5 g, Cholesterol 53.4 mg, Fat 29.6 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 183.5 mg, Sugar 2.1 g
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 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.
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
POTATO AND CORN FRITTERS
This is an ideal supper dish for two. It is really quite easy, and doesn't take long to get to the table.
Provided by BeccaB3c
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a nonstick skillet.
- Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat.
- Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion.
- Heat the remaining oil in the skillet.
- Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula.
- Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan.
- Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown.
- Meanwhile, poach 1 or 2 eggs for each person, until just cooked.
- Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes.
- Garnish with parsley and serve at once.
CLAM FRITTERS
We dig up our own quahogs at a local beach - Ferry Beach, Maine - my son-in-law brings in just-caught lobsters from his boat-we pick up fresh corn at a farmers market -scrub a few potatoes and we're on our way to a good fish fry!
Provided by Julie Bs Hive
Categories < 60 Mins
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain clams, reserving the juice. Coarsely chop clams (I run them through the grinder).
- Sift together flour, baking powder, salt and pepper. Stir into chopped clams with combined clam juice and eggs.
- Drop by tablespoonfuls into a little hot fat or salad oil in skillet (I use a deep-fat fryer) and fry until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 230.6, Fat 3.2, SaturatedFat 0.8, Cholesterol 115.5, Sodium 661, Carbohydrate 31, Fiber 1, Sugar 1, Protein 17.7
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