| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
British |
Breads, Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Flour |
| 1 |
|
Egg |
| 1 |
tb |
Vegetable oil |
| 8 |
oz |
Cockles or clams (shelled) |
| 2 |
tb |
(heaped) chopped parsley |
|
|
Oil for frying |
| 8 |
oz |
Prepared laverbread; -OR- Dried nori, reconstituted |
| 1/2 |
|
Lemon (juice only) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”