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Kenyon's Clam Cakes (Fritters)
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1 bag of Kenyon's Clam Cake & Fritter Mix (24 oz.) - order
1 can of Kenyon's Chopped Quahogs (15 oz.) - order
1½ cup water
Combine dry ingredients in a bowl. Pour water over mixture gradually to make a "ploppy" batter, adding milk if desired to thin to a consistency that will drop off the end of a spoon. Drop onto a well greased griddle or fry pan and cook 6 minutes, drizzle with oil then flip and cook an additional 5-6 minutes.
Mix ingredients and stir batter until moist. Do not over mix. Drop batter into a deep fryer for 350° (Cool Daddy Brand works just fine), turning gently for 3-5 minutes. Drain on absorbent paper. For best results, all ingredients should be at room temperature.
This very popular mix is what we serve up at various fairs, including the Big E. Try this tasty Kenyon Specialty at home and experience the best clam cakes imaginable! Make your clam cakes small and they will take less time to cook and absorb less oil. Listed below, use our mix for a variety of fritters including corn, onions, mushroom, zucchini and more. |
Fritters
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1 box Kenyon's Clam Cake & Fritter Mix (1#) - order
1 cup drained corn
1 ½ cup water |
Shrimp Fritters
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1 box Kenyon's Clam Cake & Fritter Mix (1#) - order
1 can shrimp
1½ cup water |
Onion Fritters
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1 box Kenyon's Clam Cake & Fritter Mix (1#) - order
1 cup chopped onions
1 packet onion soup mix
1½ cup water |
Mushroom Fritters
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1 box Kenyon's Clam Cake & Fritter Mix (1#) - order
1 can mushrooms
1½ cup water |
Zucchini Fritters
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1 box Kenyon's Clam Cake & Fritter Mix (1#) - order
1 cup drained zucchini
1½ cup water |
Fruit Cocktail Fritters
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1 box Kenyon's Clam Cake & Fritter Mix (1#) - order
1 can Drained Fruit Cocktail
1½ cup water |
Onion Rings - Larry Joubert: Stuart, FL
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1 cup Kenyon's Clam Cake & Fritter Mix - order
1 can beer
1 large spanish onion
Mix the batter with the beer until it is a little looser then you would do for the clam fritters. Cut onion into about 1/4" strips and pull apart. Soak the strips in the Clam Cake and Fritter Mix batter, removing any excess batter. Then fry at 350° (I use canola oil) until golden brown. Makes the best tasting onion rings you and I have ever eaten! |
