These are great pass-around snacks from the barbecue. Prepare the mix in advance and cook on a moderate heat on the hot plate.

Makes 2-3 dozen

• 4 ears corn
• 2kg clams (or other shellfish)
• Half-glass of dry white wine
• 4 eggs
• Salt and pepper
• Self-raising flour, at least half a cup
• 4 spring onions
• • 6 sprigs parsley, chopped
• 6 sprigs coriander, chopped
• Butter for cooking


1. Steam the clams in a lidded pot with half a glass of dry white wine and the 4 spring onion whites, diced. Steam until the clams are just open (two to three minutes) at high heat. Strain and reserve the liquid.

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2. Remove clam meat from shells and roughly chop. Cut kernels from cob and sauté in butter for a minute or two, add half a cup reserved and strained clam liquid. Cook for a further two minutes until liquid has slightly reduced. Cool.

3. Whisk eggs and add corn and clams. Mix with tbsp of self-raising flour. Finely chop the remaining spring onion greens and the parsley and coriander and add to the mix. Test mix by cooking a tbsp of fritter mix on a hotplate with a little butter. Add more self-raising flour if required. The mixture should have just enough flour to hold its form and rise slightly.

4. Continue cooking the fritters in batches, adding a little butter (or oil) to the plate as you go. Ben and Andreas served these with a preserved-lemon aioli.