Recipe adapted from The Outer Banks Cookbook More like pancakes, but called fritters on Hatteras and in Kinnakeet. Usually served as a side dish Recipe makes 18 fritters or 6 appetizer servings. W-S Journal
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- 1/4 cup(s) canola or corn oil
- 1 pint(s) clams
- 1 egg, beaten
- About 1/2 cup(s) flour
- 1/2 teaspoon(s) pepper
- 1/2 teaspoon(s) salt
- Softened butter, cream cheese, or sour cream flavored with chives
- 1. Drain clams, reserving the juice. Chop clams by hand or preferably in a blender. Drain clams again, reserving any juice.
- 2. Stir together the egg, salt and pepper. Add as much flour as needed to hold the mixture together. If needed, use a little reserved clam juice to thin the batter. Stir in clams.
- 3. Heat oil over medium-high heat in a large frying pan. When hot, drop batter by large spoonfuls to form 2- to 3-inch circles. (Don't crowd the pan; plan to cook fritters in several batches, adding a littler more oil to the pan as needed.)
- 4. Flip fritters as soon as the bottom sides begin to turn a golden color, and brown the other side.
- 5. Serve with softened butter or herb-flavored cream cheese.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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