Saturday, May 28, 2016
Current Weather
Loading Current Weather....
Published: Sunday, 1/26/2014 - Updated: 2 years ago

Dinner Tonight: Clam Fritters

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.

Clam Fritters

2/3 cup flour

1 teaspoon baking powder

¼ teaspoon salt

1/8 teaspoon pepper

1 can minced clams

1 egg

3 tablespoons milk

1/3 cup minced onion

Oil for frying

Tartar sauce

Lemon wedges

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

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories