HOW TO MAKE FRITTERS WITH FLOUR RECIPES

Steps:

• In a bowl, combine the flour, baking powder, salt and pepper; set aside. Drain clams, reserving 2 tablespoons juice; set clams aside. In a small bowl, beat the egg, milk and reserved clam juice; stir into dry ingredients just until moistened. Add the clams and onion. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve fritters with tartar sauce and/or lemon wedges if desired.

Steps:

• In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla. Gently fold dry and wet ingredients together until just combined (do not over mix.) Fold in the apples. Add enough apples to make a very chunky batter. You want the apples to shine though! Heat a couple of inches of canola oil in a dutch oven over medium heat. When it gets hot (about 350 degrees), drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat. Drop 1 tablespoon of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total. Repeat with the remaining batter. Remove fritters and drain on a paper towel.  For the glaze (if using): In a medium bowl, whisk together the powdered sugar, salt, vanilla extract and whole milk. Dust the fritters very generously with powdered sugar, or dip fritters in the light doughnut glaze. Serve warm!