Fannie Daddies
Yield
4 servingsPrep
20 minCook
10 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| 1 | quart |
clams
shucked, well drained |
*
|
| 1 | cup |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 0.9 | l |
clams
shucked, well drained |
*
|
| 237 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
In a large bowl, beat egg yolks until thick.
Beat in milk, 2 tablespoons flour, salt, and lemon juice.
In a separate bowl, beat the egg whites until stiff.
Fold into the batter. Add clams.
Chill the mixture for 2 to 4 hours.
In a heavy saucepan, pour in enough oil to measure 2 to 3 inches deep.
Heat to 375℉ (190℃).
Add the clams, several at a time, and fry until puffed and golden, about 3 minutes.
Remove with a slotted spoon and drain well on paper towels.
Serve with tartar sauce and thick slices of French bread.
