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Yield: Makes about 24 fritters.


    • 1 cup all-purpose flour
    • 1½ teaspoons baking powder
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon onion powder
    • 2 eggs, separated
    • 1/4 cup milk
    • 2 6½-ounce cans minced clams (drain; reserve liquid)
    • 1 tablespoon vegetable oil
    • 3 cups cooked rice
    • 1/4 cup minced green pepper
    • Vegetable oil
    • Devil Sauce*


Sift together flour, baking powder and salt. Beat egg yolks, milk, 1/2 cup clam liquid and vegetable oil together until blended. Add to sifted ingredients; beat until smooth. Stir in rice and green pepper. Beat egg whites until stiff but not dry. Fold into batter. 
Pour oil to depth of about 4 inches into deep saucepan; heat to 350 degrees on a deep-fat thermometer. Spoon by heaping tablespoons into hot fat and fry about 5 minutes, allowing about 2½ minutes on each side. Drain on absorbent paper. Serve with Devil Sauce.

*For sauce: heat one 10-3/4-ounce can condensed tomato soup, 2 teaspoons prepared mustard, 1/4 cup clam juice and a dash of ground red pepper.  

USA Rice Federation

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