Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Flour |
1 \N | Egg |
1 tablespoon | Vegetable oil |
8 ounces | Cockles or clams (shelled) |
2 tablespoons | (heaped) chopped parsley |
\N \N | Oil for frying |
8 ounces | Prepared laverbread; -OR- Dried nori, reconstituted |
½ \N | Lemon (juice only) |
Sieve the flour. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter.
Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff and stir into the batter. Add thc cockles, then salt, parsley and herbs as necessary. Heat two fingers of oil in a heavy pan.
Deep-fry the batter in spoonfuls until the cakes are golden and crisp. Heat up the laverbread with the lemon juice. Serve piping hot, with wedges of lemon.
Source: Elisabeth Luard in "Country Living" (British), April 1989.
Typed for you by Karen Mintzias