Ingredients
1/2
cup chopped fresh cilantro
1/8
tsp dried crushed red pepper
1
1/2 cups all purpose flour
1
8-ounce can chopped clams, drained
1/2
cup frozen corn kernels, thawed
1
large egg, beaten to blend
3/4
cup (about) buttermilk
Vegetable oil (for frying)
Directions
1.
For dip: Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
2.
For fritters: Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
3.
Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes. Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.
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