Gluten Free Clam Fritters Recipes

MAINE COAST CLAM FRITTERS

Steps:

• 1. Chop clams very fine.
• 2. Make a batter by beating eggs, add flour gradually. Add milk slowly, salt and pepper, then the chopped clams. Stir all together.
• 3. Drop by spoonfuls into deep hot fat that will color a 1-inch cube of bread golden brown in 60 seconds (365 degree on fat, thermometer) ; or cook in frying pan holding 1 1/2 inches of hot fat. When brown turn and brown on reverse side.
• 4. Drain and serve piping hot. "And if we've a mind for a delicate dish we go to the clam banks" - The Fore Father's song, 1630

CLAM FRITTERS

Steps:

• Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
• In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.

GLUTEN FREE APPLE FRITTERS

Steps:

• Dough:
• In a medium bowl, combine gluten free flour blend, guar gum, salt, and sugar and stir to combine. Set aside.
• In a microwave safe bowl, heat the milk for approximately 1 minute or until the temperature is around 110 degrees F. Add the yeast and gently stir until combined. Set aside for 5 minutes.
• In a large mixing bowl (I like to use my stand mixer for this) add the butter and eggs and beat until combined. Add the milk with yeast and stir to combine (your milk should have a foamy mixture on top where the yeast is growing. If this didn't happen your milk could've been too hot or your yeast is no longer good. You will have to start over or your dough won't rise!). Add your flour mixture to the milk and butter mixture and stir for 2-3 minutes.
• Using a spatula, scrap the dough from the edges of the bowl to form a ball in the center. Cover the bowl with plastic wrap and place in a warm location for 1 hour, or until the dough has doubled in size. I use the 'proof' setting on my oven, which is around 100 degrees F. (Note: after your dough rises, you can place in the refrigerator overnight to use the next morning)
• Apple filling:
• While the dough is resting, in a medium skillet, melt the butter and add the apples, sugar, cinnamon and salt over medium heat and cook for about 10 minutes. The apples should be softened. Remove the skillet from the heat and allow the apples to cool.
• Assembling the fritters:
• Prepare your work space by starting with a clean surface to roll your dough on. I like to use a Silpat mat, or parchment paper to roll my dough on. Sprinkle cornstarch over the surface so your dough (which WILL be sticky) will not stick and coat your rolling pin as well. I like to keep a pile of cornstarch in the corner of my work surface so I can lightly coat my hands or rolling pin quickly if needed. The trick with cornstarch is to use what you need so the dough doesn't stick, but not so much that you alter your dough.
• You can do this in one large batch, but I'm going to walk you through splitting the dough in half and doing this twice to make it easier to work with. Take half of your risen dough and lay it on your dusted work space. Using your rolling pin, gently roll the dough out, until your dough is about 12 in. wide by 8 in. tall. Spread half of the apple mixture across half of the dough, and then fold the dough in half (it will look similar to a calzone). This is where the bench scraper comes in handy, but if you don't have one a knife will do. Make several (maybe 10-12) 1 in. vertical slices through the dough. Now come back and make another series of slices at a 45 degree angle, making several diamond shapes through the dough. (See pictures above). Using your bench scraper or knife, cut the dough into 6 equal pieces. Take each piece and gently press it together to form a flattened ball, about 4 in. diameter. Set these aside for 20 minutes to allow for a small rise on the dough before frying. Now take the other half of your dough and repeat.
• Heat your fryer to 350 degrees F. Only fry 1-2 fritters at a time to avoid overcrowding the pan.
• Using a slotted spoon or spider basket, gently lower the fritter into the oil and fry for 1-2 minutes, gently flip the fritter and fry another 1-2 minutes. Using your spider or slotted spoon, remove the fritter and place on a wire cooling rack with paper towel underneath to catch any grease drippings. Repeat with remaining fritters.
• In a small bowl, combine powdered sugar, vanilla and water and stir until smooth and no lumps remain. The consistency will be very runny, which you want so a fine layer of icing will spread over and seep down into the fritter. Using your spoon or a pastry brush, gently brush the icing over each fritter.
• Best eaten the same day, but you can store any uneaten ones (good luck!) in an airtight container.

GLUTEN FREE APPLE FRITTERS

Steps:

• In a large bowl, place the flour, cornstarch, granulated sugar, baking powder, and salt, and whisk to combine well. Set the bowl aside.
• Peel, core, and dice the apple into pieces that are about the size of a thumbnail. If they're too large, they won't become tender during frying. If they're too small, they'll disappear into the batter. Add the diced apple to the large bowl of dry ingredients, and toss to coat. Set the bowl aside again.
• Place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and bring the oil to a consistent temperature of 350°F over medium-high heat.
• While the oil is coming to temperature, finish making the fritter batter. Place the buttermilk and egg in a small bowl and whisk to combine well, then add the mixture to the bowl of dry ingredients and diced apples. Mix until just combined. Once the oil has reached temperature, scoop the fritter batter in 1/4-cup portions into the hot oil, taking care not to crowd the oil. Working quickly and taking care not to press the batter into the bottom of the fryer pot or basket, flatten the dough a bit. Fry until very lightly golden brown on the underside, about 2 minutes. Carefully flip the fritters, and continue to fry for another 2 minutes or until golden brown on the second side. Flip once more as necessary to brown the fritters evenly. Remove the finished fritters from the frying oil, and place on a wire rack placed over paper towels to drain and cool completely. Repeat with the remaining batter.
• In a small bowl, place the confectioners' sugar and ground cinnamon, and mix to combine. Add 1 tablespoon of water and mix well, until a very thick paste forms. Add more water by the drop, mixing to combine well, until the glaze drizzles off the spoon. Using a fork, drizzle the glaze over the cooled fritters. Allow the glaze to set at room temperature before serving.

CLAM FRITTERS

Steps:

• 1. Gut clams and wash well; chop fine. Add onion, egg, flour, salt and pepper. Use salt sparingly as the clams will have the salt from the water in them.
• 2. Heat cooking oil to medium-high. Spoon out fritter mix an fry in heated oil and a cast iron frying pan, until golden brown. Drain on paper towles.

GLUTEN-FREE FRIED CLAMS

Steps:

• Place shucked clams in a small bowl. Pour in milk; toss clams gently with a fork to cover evenly. Let soak in the refrigerator for 30 minutes.
• Combine flour, masa harina, salt, pepper, and cayenne pepper in a plastic container with a lid. Seal container and shake to blend flour mixture.
• Remove clams one at a time from the milk and place in the flour mixture; shake gently to coat. Shake off excess flour and place on a plate.
• Heat 3/4 inch oil in a large saucepan or deep-fryer. Fry clams in small batches until golden brown and crispy, about 1 minute. Transfer to a paper towel-lined plate using a slotted spoon.