Ingredients
Dip:
1 cup plain yogurt
1/2 cup chopped fresh cilantro
1 teaspoon grated lemon peel
1/2 garlic clove, minced
1/8 teaspoon dried crushed red pepper
Fritters:
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 8-ounce can chopped clams, drained
1/2 cup frozen corn kernels, thawed
2 green onions, minced
1 large egg, beaten to blend
3/4 cup (about) buttermilk
Vegetable oil (for frying)
Directions
For dip:
Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
For fritters:
Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes. Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.