If you were to think that you couldn’t make good clam fritters here, so far from the ocean, you would be mistaken. All it takes is a can of clams and this recipe from Sherry Wesolowski, of Maumee. The secret is to make sure the frying oil is at the right temperature.
2/3 cup flour
1 teaspoon baking powder
¼ teaspoon salt
1/8 teaspoon pepper
1 can minced clams
3 tablespoons milk
1/3 cup minced onion
Oil for frying
Combine flour, baking powder, salt, and pepper. Set aside. Drain clams, reserving 2 tablespoons juice. In a separate bowl, beat egg, milk and clam juice. Stir this mixture into the dry ingredients until just moistened. Stir in clams and onion.
Pour oil 2 inches deep in bottom of heavy-bottomed pan. Heat oil to 350°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes, turning occasionally until golden brown. Drain on paper towels, serve with tartar sauce and/or lemon wedges.
— Sherry Wesolowski
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