Clam and Corn Fritters with Cilantro Dip

Dip:
1 cup plain yogurt
1/2 cup chopped fresh cilantro
1 teaspoon grated lemon peel
1/2 Clove Garlic -- minced
1/8 teaspoon dried crushed red pepper

Fritters:
1 1/2 cups all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 (8 oz) can chopped clams -- drained
1/2 cup frozen corn kernels -- thawed
2 green onions -- minced
1 large egg -- beaten to blend
3/4 cup buttermilk -- (about)

Vegetable oil -- for frying

For dip: Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.

For fritters: Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).

Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes. Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.

From: Nancy,.SanFran
Source: Kimberly R. Diamondidis, Germantown, MD
Servings: 12