Makes about 30 fritters

Ingredients

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon fresh parsley, chopped fine
2 cups clams, chopped (canned)
1 egg
¼ cup milk
½ cup tomatoes, chopped fine
2 tablespoons tomato puree
¼ cup red onion, chopped fine
Oil for frying
Lemon Aioli (recipe follows)
Lemon wedges for garnish

Directions

In a large bowl sift together the flour, baking powder, salt, pepper, lemon zest and parsley. Drain the clams and set aside. In a nother medium bowl whisk together the egg, milk, tomatoes, tomato puree and red onions. Add the clams and mix well. Little by little add the dry ingredients into the wet until a thick batter is produced. In a medium fry pan with oil of about 3 inches, heat to about 360°F. When oil is hot drop by spoonfuls into the hot oil and fry for about 2-3 minutes or until golden brown, flipping a few times. Drain on paper towels and serve with lemon wedges and lemon aioli.

Lemon Aioli

Makes approximately ¾ cup

Ingredients

3 cloves garlic
Juice of 1 lemon
1 tablespoon lemon zest
1 large egg yolk
½ teaspoon Dijon mustard
Coarse sea salt
¼ cup extra virgin olive oil
2 tablespoon canola oil
Freshly ground black pepper

Directions

Place garlic, lemon juice and zest, egg yolk and Dijon in a blender and puree. Season with salt. Slowly stream in oils until creamy and everything is emulsified.