Clam Fritters (Buñuelos de almeja)

Acerca de esta receta

Un favorito tradicional estadounidense que destaca los buñuelos de almeja fritos. Este querido plato representa la esencia de la cocina reconfortante estadounidense.

Ingredientes

Sirve 4

• 24 ozingrediente principal(with their liquor drained and reserved)
• 1 cupmantequilla
• 1.5 tspal gusto
• 1 tspOld Bay seasoning
• 0.5 tspblack pepper
• 1 largeegg
• 0.5 cupbuttermilk
• 0.25 cupreserved clam liquor
• 3 tbspgrated onion(with juices)
• 2 tbspfresh parsley(finely chopped)
• 1 qtvegetable oil(for frying)
• 1lemon(cut into wedges)

Instrucciones

1. 1

   Preparar

   Ten los ingredientes listos.

   Chopped surf clams in cans are preferred over minced; they give a meatier bite.

2. 2

   Cocinar

   Cocina a fuego medio hasta que esté listo.

3. 3

   Sazonar

   Sazona con sal y pimienta.

   Grating the onion releases its juice into the batter, flavoring it without leaving crunchy pieces.

4. 4

   Servir

   Sirve caliente.

5. 5

   Heat the oil

   Pour 2 inches of vegetable oil into a heavy pot or Dutch oven and heat to 360°F over medium-high heat. Use a deep-fry thermometer; oil at the correct temperature is the single most important factor in achieving a crisp, non-greasy fritter.

6. 6

   Fry in batches

   Drop rounded tablespoons of batter into the hot oil, frying 5 or 6 fritters at a time. Cook 2 to 3 minutes, turning once, until deep golden brown all over and a toothpick inserted in the center comes out clean. Maintain oil temperature between batches.

   Let the oil return to 360°F between batches; crowding drops the temperature and makes fritters greasy.

7. 7

   Drain and serve

   Transfer the finished fritters to a wire rack set over a baking sheet. Sprinkle with a pinch of flaky salt immediately. Serve hot with lemon wedges and tartar sauce or remoulade while the crust is at peak crunch.

Variaciones

• •

  Añade verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes