Recipes
Photo by Christophor Cavalieri
Ingredients
3 cups AP flour
4 teaspoons baking powder
2 tablespoons chiffonade Thai Basil
1 bunch scallions, sliced, 2 tablespoons greens reserved for garnish
1 tablespoon minced ginger
2 - 3 pounds Manila clams, shucked and chopped, liquor reserved
3 eggs
1 1/2 cups buttermilk
1/2 cup Sweet Chile Sauce, for dipping sauce
Lemon wedge for garnish, optional
Kosher salt and freshly ground black pepper
Canola oil for frying
Directions
Prepare a fryer filled with oil heated to 350degrees. Alternately, fill a stockpot 1/3 full with oil and heat to 350 degrees. In a large bowl, whisk together flour, baking powder, Thai basil, scallions, ginger, clam liquor and eggs. Add buttermilk a few tablespoons at a time until thick pancake batter consistency is achieved. Add clams and stir to combine thoroughly. Gently drop tablespoons of fritter batter into oil and cook until deep golden brown, about 3 minutes. Remove with a wire strainer to a paper towel-lined plate. Season immediately with kosher salt. Arrange fritters on a platter, garnish with a squeeze of lemon and reserved scallion greens. Serve with bowl of Sweet Chile Sauce for dipping.
Related recipes
Ken Oringer's Razor Clam Ceviche with Heirloom Tomatoes, Charred Onions and Yuzu with Ming’s Miso-Citrus Marinade
Spicy Wok Clams and Leeks
Andrea Immer Robinson's Seafood Tempura with Sesame Aioli
Kyocera 2-Piece Starter Ceramic Boxed Cutlery Set
Beautiful knife combo set featuring two of Kyocera's best selling ceramic knives. A 5.5" Santoku and a 3" paring knife
Follow Simply Ming on twitter!
