Rhode Island Clam Cakes, Deep-Fried

What you need

• 250 g (2 cups) all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 eggs
• 120 ml (1/2 cup) whole milk
• 300 g (10 1/2 oz) canned minced clams, drained, juice reserved
• 120 ml (1/2 cup) clam juice, from the cans, topped up with bottled clam juice or water if needed
• 1 l (4 cups) vegetable oil, for deep frying
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Whisk the flour, baking powder, salt and pepper in a large bowl.

2. 2

   In another bowl, beat the eggs with the milk and clam juice. Stir in the clams.

3. 3

   Pour the wet mixture into the dry and stir just until combined. The batter should be thick and drop from a spoon. Rest 5 min.

4. 4

   Pour the oil into a heavy pot to a depth of 6 cm (2 1/2 in) and heat to 180 °C (350 °F).

5. 5

   Drop heaping tablespoons of batter into the oil, 5-6 at a time. Fry, turning once, until deep golden and puffed, 4-5 min.

6. 6

   Transfer the cakes to a tray lined with paper towels. Cut one open to check that the center is cooked through.

7. 7

   Let the oil return to 180 °C (350 °F) between batches. Serve hot with lemon wedges.

Imported from foodrepublic.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.