Cornbread Clam Cakes

 

1 1/2 cups Stale Homemade Cornbread crumbled

2/3 cups Chopped Clams

1/2 cup Buttermilk

2 Eggs

2 Carrots grated

2 Stalks of Celery chopped

2 Shallots minced

2 T. grated Parmesan cheese

Salt to taste

Sunflower Seed Oil enough to cover your skillet at a 1/4 depth

 

Add all ingredients into a large mixing bowl except for the sunflower seed oil, which I use for frying because of it’s high smoke point. After you’ve mixed everything, set the bowl in the fridge while you clean and prep for the next step. Oh, and now would be a good time to make those sauces.  Heat the oil in a large skillet over medium heat.  Form small patties no more that 2 inches wide, with the corn bread mixtures and place in the hot oil. Cook until golden brown on each side about 5 minutes on each side. Use a fish flipper to flip for fritters.   Serve with cranberry sauce and walnut pesto, if desired.