Pastéis de Amêijoa

Sobre esta receita

Um clássico favorito americano apresentando pastéis fritos de amêijoa. Este prato adorado representa a essência da cozinha confortável americana.

Ingredientes

Serve 4

• 24 ozingrediente principal(with their liquor drained and reserved)
• 1 cupmanteiga
• 1.5 tspa gosto
• 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)

Instruções

1. 1

   Prepare

   Prepare os ingredientes.

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

2. 2

   Cozinhe

   Cozinhe em fogo médio até ficar pronto.

3. 3

   Tempere

   Tempere com sal e pimenta.

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

4. 4

   Sirva

   Sirva quente.

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.

Variações

• •

  Adicione vegetais como variação.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes