• Ingredients: 17
  • Serves: 12

Clam and corn fritters with cilantro dip with vegetable oil.



  • 1 cup plain yogurt
  • 1/2 cup chopped fresh cilantro
  • 1 tsp. grated lemon peel
  • 1/2 garlic clove, minced
  • 1/8 tsp. dried crushed red pepper


For sauce

  • Special equipment: 8 pcs. kitchen string

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



For dip:

  1. Step 1 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 this step you will need

For fritters:

  1. Step 2 Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg.
  2. Step 3 Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
  3. Step 4 Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F over medium heat.

    For this step you will need

  4. Step 5 Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes.

    For this step you will need

Nutrition information

Calories 229 Carbohydrates 17 g (6%)
Fat 14 g (22%) Protein 8 g (16%)
Saturated Fat 2 g (8%) Sodium 278 mg (12%)
Polyunsaturated Fat 2 g Fiber 1 g (3%)
Monounsaturated Fat 10 g Cholesterol 28 mg (9%)