Clam Fritters
- 2 egg yolks well beaten
½ cup milk
1 tablespoon olive oil
⅞ cup flour
salt, pepper, cayenne
2 egg whites stiffly beaten
1 tablespoon lemon juice
Combine ingredients in order given; let stand ten minutes. Remove clams from shell, cut off heads, cover with batter, and fry until golden brown in hot fat. Drain on brown paper. As clams contain so much water, only a few should be put into the fat at once.
Oysters in batter may be prepared in the same way as Clam Fritters.
Fried Scallops
- 1 quart scallops
salt and pepper, 1 egg
flour
crumbs
Wash, drain, and parboil scallops. Season; dip in flour, egg and crumbs and fry in deep fat. Drain and serve with [Sauce Tartare]. Garnish with parsley and lemon.
Fried Scallops in Batter
Parboil scallops, and proceed as with [Clam Fritters].