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Published: Sunday, 1/26/2014 - Updated: 10 months 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.



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