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Smoked clam fritters

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 16
Servings 6
Time 45 minutes


  • 10
  • 10
  • 110
  • 1
    can smoked clams, drained
  • 2
    spring onions, sliced
  • 1
    small clove garlic, crushed
  • 1
    grated lemon zest
  • few drops peri-peri sauce, to taste
  • 1
    large egg yolk
  • 25
  • 140
    cake flour
  • 2
    large egg yolks
  • 2
    large eggs, lightly beaten
  • dried breadcrumbs
  • sunflower oil for deep-frying


25 to 30 minutes
Heat the butter in a small saucepan, add flour and stir for one minute.
Stir in the milk gradually to prevent lumps and stir until thickened.
Add clams, spring onions, garlic, lemon zest, peri-peri sauce and egg yolk.
Season to taste with salt. Heat for two minutes and then set aside to cool.
Heat 250 ml water and the butter, bring to the boil, add salt to taste and remove from the heat.
Stir in the flour and egg yolks.
Return to the heat and stir for about five minutes or until the mixture begins to come away from the sides of the pan.
Remove from the heat and roll out on a lightly floured surface.
Cut out small rounds.
Place a little of the filling onto half of each round.
Brush edges of pastry with a little water.
Fold over and press to seal.
Dip each one into beaten egg and then into breadcrumbs.
Deep-fry in oil over a medium heat until cooked through and crisp.
Serve as snacks before the meal.

Read more on: fish/seafood  |  deep-fry  |  sauté

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