Clam-and-Corn Fritters

Name: Clam-and-Corn Fritters
Yield: Makes about 18 (2-inch) fritters
Ingredients: 2 (6-ounce) cans minced clams (about ⅔ cup), drained, reserving ¼ cup clam broth; 2 (6-ounce) cans minced clams (about ⅔ cup), drained, reserving ¼ cup clam broth; ⅔ cup defrosted frozen or canned corn kernels, drained; ⅔ cup defrosted frozen or canned corn kernels, drained; ¼ cup finely chopped cilantro leaves + 2 tablespoons for the sauce; 2 tablespoons finely chopped scallion, including green parts + 1 tablespoon for the sauce; Canola or vegetable oil, for frying; Canola or vegetable oil, for frying; 1½ teaspoons hot or mild curry paste, according to taste; ½ cup mayonnaise; Tabasco sauce (optional); 1½ teaspoons hot or mild curry paste, according to taste; 1 large egg, beaten; 1 tablespoon finely chopped roasted red bell pepper (from a jar is fine); ¼ cup buttermilk or whole milk; ¼ cup buttermilk or whole milk; 1½ teaspoons baking powder; ½ cup unbleached all-purpose flour; Pinch of cayenne; ½ teaspoon salt

Preparation info

Makes about
18 (2 inch
fritters

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

These puffy-crunchy mouthfuls are a combination of two beloved classics: my mom’s corn fritters (possibly from an old Joy of Cooking) and New England clam fritters. Top each one with a tiny dollop of curry mayonnaise or Homemade Tartar Sauce.

Ingredients

2 (6-ounce) cans minced clams (about ⅔ cup), drained, reserving ¼

Lunch
Main course
Pescatarian

Method

Turn your oven on to warm. Line a baking sheet with paper towels.

In a bowl, blend the clams, corn, the ¼ cup of cilantro leaves, 2 tablespoons of the scallions, and the cayenne. Stir in the egg, re