Fannie Daddies are crispy, golden clam fritters, perfect as an appetizer or main dish. This classic coastal recipe combines tender clams with a light, fluffy batter, fried to perfection. Serve with tartar sauce and crusty French bread for a delightful seafood treat.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
2½ hrsPro Tips
- Clam Selection: Use fresh, high-quality clams for the best flavor. If using canned clams, drain and rinse well to remove excess brine.
- Oil Temperature: Keep oil at 375°F. If it drops too low, fritters absorb oil; if too high, they burn. Adjust heat as needed between batches.
- Batter Consistency: The batter should be thick but pourable. If too thin, add a tablespoon of flour; if too thick, add a splash of milk.
- Make Ahead: Prepare and chill the batter up to 6 hours in advance for convenience.
- Safety: Use a deep pot to prevent oil splatter, and never leave hot oil unattended.
Optional Variations
- Spicy Kick: Add ½ teaspoon cayenne pepper or a dash of hot sauce to the batter for a spicy twist.
- Herb-Infused: Fold in 2 tablespoons chopped fresh parsley or dill for a fresh, herbaceous flavor.
- Cornmeal Crunch: Replace ½ cup flour with cornmeal for a crunchier texture.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Seafood Mix: Combine clams with chopped shrimp or scallops for a mixed seafood fritter.
Ingredients
Directions
- Prepare the Batter:
- In a large bowl, beat the egg yolks until thick and pale, about 2 minutes.
- Gradually whisk in the milk, 2 tablespoons vegetable oil, salt, and lemon juice until smooth.
- Slowly add the sifted flour, stirring until just combined (avoid overmixing to keep the batter light).
- In a separate clean bowl, beat the egg whites with a hand mixer or whisk until stiff peaks form, about 3-4 minutes.
- Gently fold the egg whites into the yolk mixture until no white streaks remain.
- Fold in the chopped clams.
- Chill the Batter: Cover the batter and refrigerate for 2-4 hours. This helps the flavors meld and ensures a light, airy texture.
- Fry the Fritters:
- In a heavy, deep saucepan or Dutch oven, pour vegetable oil to a depth of 2-3 inches.
- Heat the oil to 375°F (190°C), using a deep-fry thermometer to monitor the temperature.
- Working in batches, drop tablespoon-sized portions of batter into the hot oil, frying 3-4 fritters at a time to avoid overcrowding.
- Fry for about 2-3 minutes, turning once, until puffed and golden brown.
- Remove with a slotted spoon and drain on a plate lined with paper towels.
- Serve: Serve immediately with tartar sauce and thick slices of crusty French bread.
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