Pismo Clam Fritters *(Faulkner / Armstrong)*
Contributed by Ruby Faulkner; Leta Armstrong.
Ingredients
- 2 c. mashed potatoes
- 2 eggs
- 1/2 c. flour
- 1/2 c. cornmeal
- 2 tsp. baking powder
- 1/2 tsp. salt
- Dash of pepper and garlic salt to taste
- 4 c. ground Pismo Clams
- 1 c. whole drained kernel corn may be added if desired
Method
- Drop batter by tablespoonfuls into deep hot fat of 425.
- Fry until brown, about a minute or 2 on each side. Similar to frying donuts.
Notes from the transcription
- Serve with tossed green salad, sliced tomatoes or pickled onions and cucumbers.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.