Clam and Corn Fritters

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon pepper black freshly ground
• 6 large egg whites 
• 1 cup flour all-purpose
• 1.3 cups corn kernels fresh ( 2 ears)
• 1 cup green onions sliced
• 0.5 teaspoon ground pepper red
• 1 pound littleneck clams fresh scrubbed
• 2 quarts vegetable oil; peanut oil preferred 
• 1  poblano chile diced
• 1  bell pepper diced red
• 1 teaspoon salt 
• 1  bell pepper diced yellow

Equipment

• bowl
• paper towels
• whisk
• slotted spoon
• dutch oven

Directions

1. Carefully open clam shells, and remove meat. Coarsely chop; drain.
2. Combine flour and next 4 ingredients in a large bowl. Stir in corn and next 4 ingredients. Fold in clams.
3. Whisk egg whites in a separate bowl until stiff peaks form; fold into clam mixture.
4. Pour oil to depth of 2 inches into a 4-quart Dutch oven; heat to 36
5. Carefully drop batter by tablespoonfuls into oil; fry 1 to 1 1/2 minutes on each side or until golden brown, turning with a slotted spoon.
6. Drain on paper towels.
7. Serve immediately.
8. Note: You may substitute 1/4 cup drained, diced canned clams for fresh.