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Clam Fritters with Spicy Cocktail Sauce
Clam Fritters are so delicious. They are wonderful dipped in Spicy Cocktail Sauce. Fritters are small, sweet or savory, deep-fried little cake bites made either by combining chopped food with a thick batter or by dipping pieces of food into a similar batter. Some of the more popular foods used for fritters are apples, corn and crab. Here is a favorite recipe of ours for Papaya Fritters.
Cocktail Sauce is a combination of ketchup or chili sauce with prepared horseradish, lemon juice and Tabasco sauce or other hot red pepper seasoning. This spicy sauce is served with seafood and as a condiment for hors d’ oeuvres. There is also a delicious sauce called Remoulade Sauce. This sauce is great with seafood and would be super with these clam fritters. Remoulade pronounced, [ray-muh-LAHD] This classic French sauce is made by combining mayonnaise, (usually homemade) with mustard, capers and chopped gherkins, herbs and anchovies. It’s served chilled as an accompaniment to cold meat, fish and seafood.
Clam Fritters are great as an appetizer, light lunch or serve with a side salad and french fries for dinner.
- 2/3 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon seafood seasoning
- 1 egg
- 3 tablespoons milk
- 1 6 1/2 oz can minced clams
- 1/4 cup dry onion soup mix
- oil for deep-frying
- 1/4 cup water
- 2 tablespoons finely chopped yellow onion
- 1/2 cup bottled chili sauce
- 1/2 cup ketchup
- 1 tablespoon prepared horseradish drained
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon ground red pepper cayenne
In a small bowl, combine flour, baking powder, salt, pepper and seafood seasoning, set aside. Drain clams, reserving 2 tablespoons clam juice; set clams aside.
Beat egg, milk, and reserved clam juice in a small bowl. Stir into dry ingredients just until moistened. Add the clams and dry onion soup mix.
In an deep cast-iron skillet or deep fat fryer, heat oil to 375º
Drop batter by tablespoonfuls into hot oil. Fry for 2 to 3 minutes, turning occasionally, until golden brown. Drain on paper towels and serve with Spicy Cocktail Sauce.
Make Spicy Cocktail Sauce: In a medium saucepan combine; water and finely chopped yellow onion. Cook covered for 5 minutes or until onion is tender. Drain. Stir in bottled chili sauce, ketchup, drained prepared horseradish, lemon juice, Worcestershire sauce, dry mustard, and ground red pepper. Bring to a boil, lower heat and simmer uncovered 2 minutes. Transfer to a small bowl. Cool. Cover and refrigerate for at least 2 hours. Sauce will keep for a week. Makes about 1 cup.