Clam Fritters Recipe
Ingredients
| All purpose flour | 3/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Egg | 1 , separated | |
| 2/3 cup medium-bodied dry white wine | ||
| Clams | 40 Small | |
| Anchovy paste | 2 Tablespoon | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Lemon wedges and scallions, for garnish | ||
Directions
Sift the flour and salt into a bowl.
Make a well in the center and add the egg yolk followed by the wine.
Gradually draw the dry ingredients into the liquids to make a smooth batter.
Beat well for 1-2 minutes, then cover and leave for at least 30 minutes.
Open the clams (reserve their liquid for fish stock) and remove them from their shells.
Drain on paper towels.
Spread a little anchovy paste over each.
Beat the egg white until stiff, then fold into the batter.
Lightly but evenly coat the clams in batter.
Deep-fry, in batches, at 375° for 2-2 1/2 minutes, turning each fritter over during cooking so that it becomes an even, light golden brown.
Check the temperature of the fat in between batches.
Drain the fritters on paper towels.
Serve hot, garnished with small lemon wedges and scallions with the green parts tied into knots.
Make a well in the center and add the egg yolk followed by the wine.
Gradually draw the dry ingredients into the liquids to make a smooth batter.
Beat well for 1-2 minutes, then cover and leave for at least 30 minutes.
Open the clams (reserve their liquid for fish stock) and remove them from their shells.
Drain on paper towels.
Spread a little anchovy paste over each.
Beat the egg white until stiff, then fold into the batter.
Lightly but evenly coat the clams in batter.
Deep-fry, in batches, at 375° for 2-2 1/2 minutes, turning each fritter over during cooking so that it becomes an even, light golden brown.
Check the temperature of the fat in between batches.
Drain the fritters on paper towels.
Serve hot, garnished with small lemon wedges and scallions with the green parts tied into knots.
Chef
