Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 cup milk
- 1 egg
- 1/2 cup chopped clams
- 2 tablespoons chopped fresh parsley
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
2. In a separate bowl, whisk together the milk and egg.
3. Add the milk mixture to the flour mixture and stir until just combined.
4. Fold in the chopped clams and chopped parsley.
5. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon to remove the clam cake puffs from the oil and drain on a paper towel-lined plate.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
Makes about 12 clam cake puffs
Nutritional information:
Calories: 90
Fat: 3g
Carbohydrates: 11g
Protein: 4g
Substitutions for ingredients:
- Clams can be substituted with canned crab meat or shrimp.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped bacon or cooked corn to the batter for added flavor.
- Serve with a side of tartar sauce or cocktail sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy clam cake puffs.
- Use a small cookie scoop or spoon to drop the batter into the oil for uniform size.
- Drain the clam cake puffs on a paper towel-lined plate to remove excess oil.
Storage instructions:
Store leftover clam cake puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover clam cake puffs in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the clam cake puffs on a platter with a side of tartar sauce or cocktail sauce.
Garnishes:
Garnish with chopped fresh parsley or a sprinkle of paprika.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of coleslaw or a mixed green salad.
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the clam cake puffs are not crispy, make sure the oil is hot enough before frying.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the clams are cooked thoroughly before adding to the batter.
Food history:
Clam cakes are a popular snack in New England, particularly in Rhode Island and Massachusetts.
Flavor profiles:
Savory, crispy, and slightly briny.
Serving suggestions:
Serve as an appetizer or snack.
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