Corn & Clam Fritters with Lemon-Cilantro Yogurt Sauce

We all have our favourite appetizer recipes. The best are ones that you know can be made quickly and prepped ahead of time. If they also get rave reviews from your guests, you know you have a 'winner'. My Corn and Clam Fritters are one of my 'keepers'. Served warm garnished with a dollop of tangy Lemon Cilantro Sauce, they're a delicious hors d'oeuvre for any cocktail party. They're also simple to make. All of the dry ingredients: flour, salt, baking soda and cayenne, are placed in a large bowl, followed by the wet: corn, green onions, eggs and buttermilk. The combined mixture is whisked together then dropped into a hot frying pan and fried until the fritters are puffed and golden brown. If any guests have a seafood allergy, just leave out the clams altogether — these fritters are so versatile, you can add just about anything you like. I serve them garnished with a dollop of tangy Lemon Cilantro Yogurt Sauce and curl of lemon zest as a hot appetizer with wine or cocktails.

Corn & Clam Fritters
Makes about 30 fritter appetizers

Fritters:
1 1/2 cup flour
3/4 tsp salt
3/4 tsp baking soda
1/4 tsp cayenne pepper
1 8 oz can clams, drained
1/2 cup corn kernels, canned or fresh cob corn
2 green onions, finely chopped
2 large eggs, beaten
3/4 cup buttermilk
vegetable oil, for frying
1 lemon, zested for garnish

Lemon Cilantro Sauce:
1 cup plain yoghurt
1/2 cup chopped cilantro
2 tsp grated lemon zest
1/2 garlic clove, minced
1/8 tsp dried crushed red pepper flakes
salt and pepper


Combine all the ingredients for the sauce and season with salt and pepper to taste, then cover and chill until needed. 

Mix all of the dry ingredients for the fritters in one bowl, and the clams, corn, green onions and beaten eggs in another bowl, then combine the wet and dry together, adding the buttermilk at the end. Mix thoroughly to form a stiff batter, then cover and chill until required. 

To make the fritters, pour enough vegetable oil into a non-stick frying pan to reach a depth of 1/8", topping up when necessary. Over medium heat, work in batches dropping tablespoons of batter into the oil, and cook the fritters until they are golden brown, turning once, about 2-3 minutes. Using a slotted spatula, transfer the fritters to a rack to drain. Serve warm with a dollop of Lemon Cilantro Dip on top, and garnish with some lemon zest curls.