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Bake & Roast

Clam and Corn Fritters with Lemon Aioli
3 cloves garlic
1/2 cup reduced-fat mayonnaise
2 tsp. Dijon mustard
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp.freshly ground pepper
1 medium sweet onion, diced (about 1 1/4 cups)
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs, beaten
1/4 cup milk
1/4 cup canola or corn oil
1 cup fresh or thawed frozen corn kernels
1 1/2 cups minced clams
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Clam and Corn Fritters with Lemon Aioli

Clam and Corn Fritters with Lemon Aioli

Clam and Corn Fritters with Lemon Aioli
  • Servings:Yields 2 dozen (8 servings)
  • Prep Time:45 minutes
  • Cook Time:20 minutes
1. Preheat oven to 375 degrees F. Spray 2 baking sheets with olive oil cooking spray and set aside.
2. Make the aioli. In a food processor, pulse garlic until finely minced. Add mayonnaise, mustard, lemon zest, lemon juice, and 1/4 tsp. pepper. Pulse to combine until smooth. Transfer to a sealed container and refrigerate until ready to use.
3. Make the fritters. Spray a nonstick skillet with olive oil cooking spray andheat over medium-high heat. When pan is hot, add onion and saute until softenedand starting to brown, about 4 minutes. Set aside to cool.
4. In a medium bowl, mix flour, baking powder, salt, and remaining pepper. Set aside. In a large bowl, combine eggs, milk, and oil and whisk together lightly. Add reserved onions, corn, and clams. Add dry ingredients and stir until just combined; be careful not to overmix.
5. Drop heaping tablespoons of the dough onto the prepared baking sheet, 2 inchesapart; there should be 22 to 24 fritters. Bake for 12 to 14 minutes or until atoothpick stuck in the center of a fritter comes out clean.
6. Preheat broiler during last 5 minutes of baking time. Place fritters under broiler for about one minute, until lightly browned.
7. Serve warm with aioli dipping sauce. Top with lemon wedges if desired.
Source: fresh magazine July, August 2010