Clam and Corn Fritters with Cilantro 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
• 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)

1. Mix all ingredients in small bowl to blend.
2. Season with salt and pepper.
3. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
4. Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend.
5. Mix in drained clams, corn, green onions and egg.
6. Stir in 1/2 cup buttermilk.
7. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
8. Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch.
9. Heat oil to 350F over medium heat.
10. Working in batches, drop batter by heaping teaspoonfuls into oil.
11. Cook until fritters are golden brown, turning once, about 2 1/2 minutes.
12. Using slotted spoon, transfer to rack to drain.
13. Serve hot, passing cilantro dip separately.

plain yogurt, fresh cilantro, garlic, red pepper, flour, salt, baking soda, cayenne pepper, clams, frozen corn kernels, green onions, egg, buttermilk, vegetable oil

Taken from www.epicurious.com/recipes/food/views/clam-and-corn-fritters-with-cilantro-dip-104279 (may not work)