|Recipes from Ireland|
|by Joanne Asala|
Author Joanne Asala gathered recipes from dishes served at hotels, bed and breakfasts, and restaurants in Ireland for this book.
Results 1 - 10 of 31 for clam fritters
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Drain clams from liquor and ... spoonful of the fritter mixture, and carefully drop into oil Fritters should be cooked ... and drain on paper. Serves six.
Separate eggs. Put ... the batter. Add clams or other food that will be used for fritters. Drop into ... you're cooking and adjust temperature accordingly.
Combine all ingredients ... oil. Fry until golden, turning once to brown evenly on both sides. Drain on paper towels and serve. Makes about 4 fritters.
Take 1 1/2 pints clams from their liquid ... fat, allowing space for fritters to rise and spread. Fry until golden brown, about 2 or 3 minutes on each side.
Beat eggs; add milk, clam liquid, oil and ... clams. Drop by well-rounded tablespoons into hot oil. Cook until browned on both sides. Drain on paper towels.
Clean clams, drain, chop ... liquid into a lump free batter. Mix in clams. Drop from spoon into deep fat and fry until golden brown. Drain on paper towel.
Drain clams from liquor and ... spoonful of the fritter mixture, and carefully drop into fat. Fritters should be cooked ... and drain on paper. Serves 6.
Reserve 3/4 cup clam juice - if ... in clams. Drop by tablespoon full into hot oil. Cook until golden brown (about 8 minutes). Drain, serve hot. Serves 6.
Drain clams and chop fine. ... mix well. Add clams, salt and pepper. Drop from spoon into hot fat (375 degrees), fry until golden brown. Serve while hot.
Drain clams. Combine flour, ... from a tablespoon into deep hot fat. Fry one to two minutes until golden brown and cooked through. Serve with clam chowder.
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