Fritters and clam chowder are a match made in heaven. The recipe works best with fresh shellfish, if possible. You can find shucked clams at your local seafood market.
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh dill, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup self-rising white cornmeal mix
1 cup (4 1/4 oz.) all-purpose flour
1/2 cup buttermilk
5 tablespoons bottled clam juice
2 large eggs, lightly beaten
2 1/2 cups shucked fresh clams, chopped
1/2 cup finely chopped yellow onion
1/2 cup fresh yellow corn kernels (about 2 small ears)
Canola or peanut oil, for frying
How to Make It
Whisk together mayonnaise, relish, lemon juice, 1 tablespoon of the dill, and 1/4 teaspoon each of the salt and pepper.
Whisk together cornmeal, flour, and remaining 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center; add buttermilk, clam juice, and eggs, and whisk just until combined. Fold in chopped clams, onion, corn, and remaining 2 tablespoons dill.
Pour oil to a depth of 3 inches in a large Dutch oven; heat oil over medium-high to 350°F.
Working in batches, carefully scoop heaping tablespoons of batter into hot oil, and fry, turning occasionally to cook evenly, until deep golden brown, about 3 minutes. (Take care not to overcrowd the Dutch oven.) Transfer to a plate lined with paper towels to drain. Serve immediately.