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Fannie Daddies

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Submitted by reba

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 servings

PREP

20 min

COOK

20 min

READY

hrs

Pro 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

3 3
LARGE LARGE EGGS
separated
2 30
TABLESPOONS ML VEGETABLE OIL
½ 2.5
TEASPOON ML SALT
1 0.9
QUART L CLAMS
shucked, well drained *
1 237
CUP ML MILK
2 473
2 30
TABLESPOONS ML LEMON JUICE
1 1
X X VEGETABLE OIL
for frying *

Directions

  1. 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.
  2. Chill the Batter: Cover the batter and refrigerate for 2-4 hours. This helps the flavors meld and ensures a light, airy texture.
  3. 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.
  4. Serve: Serve immediately with tartar sauce and thick slices of crusty French bread.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 370 29% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 164mg 55%
Sodium 374mg 16%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 26g
Vitamin A 6% Vitamin C 6%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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