Hush-Puppy Style Clam Cakes
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
35 cakes
ingredients
- 473.18 ml sourdough breadcrumbs, made from stale sourdough loaf, unseasoned (about 1/2 loaf)
- 1 jalapeno
- 3 garlic cloves, whole
- 1 shallot, diced
- 22.18 ml dried garlic
- 14.79 ml parsley
- 14.79 ml basil
- 14.79 ml oregano
- 4.92 ml chili powder
- 4.92 ml paprika
- 4.92 ml cracked black pepper
- 236.59 ml cornbread mix (Marie Callendars)
- 2 eggs
- 177.44 ml clam juice
- 236.59 ml milk (divided)
- 473.18 ml clams, chopped, drained
- 473.18 ml panko breadcrumbs
- cooking oil (for frying)
directions
- Put sourdough and all spices, jalapeno, garlic cloves and shallot into food processor with chopping blade and run until break is broken down into crumbs.
- Remove to mixing bowl and add cornbread mix and mix inches Add clam juice, eggs and 1/2 cup milk. Mix until forms batter. Fold in clams.
- Mix in panko crumbs to thicken the batter to a dough like consistency. If needed, add additional milk from remaining 1/2 cup.
- Heat oil in a deep sided skillet to 375.
- spoon out tablespoon sized ball of dough (approx 1" diameter), pat flat and place in pan. Cook approximately 2-3 minutes each side or until golden brown.
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