CLAM FRITTERS
Yield: Makes about 24 fritters.
• 1 cup all-purpose flour
• 1 1/2 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 6-1/2-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 2-1/2 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 www.usarice.com
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