Zucchini and Razor Clam Fritters

Yield

12 fritters

20

10

4: eggs

1 cup: milk

1 1/2 cups: diced zucchini

8 ounces: chopped razor clams

1 small: onion, diced

1 clove: garlic, minced

1/2 cup: bread crumbs

1/2 cup: all-purpose flour

2 tablespoons: chopped fresh parsley

1 pinch: salt and black pepper to taste

1 cup: oil for frying

2 tablespoons: butter

Whisk together the eggs and milk in a bowl until evenly blended. Mix in the zucchini, razor clams, onion, and garlic; set aside. Stir together the bread crumbs, flour, parsley, salt, and pepper in a separate large bowl. Pour the egg and vegetable mixture into the flour mixture and stir until well combined.

Heat oil and butter in a large, deep skillet over medium-high heat. Drop fritter batter by spoonfuls into the skillet in batches of 4. Cook until golden brown on the bottom; flip and cook until the other side is golden brown. Drain the fritters on a paper towel-lined plate.

Calories: 123 kcal

Carbohydrates: 10 g

Cholesterol: 84 mg

Fat: 6.3 g

Fiber: 0.6 g

Protein: 6.6 g

Sodium: 123 mg