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Ingredients:
1 ½ cups cooked mashed potato
3 egg yolks
3 tablespoons cornstarch
2 tablespoons powdered milk
¼ cup butter
2 tablespoons mince green onion
1 cup flaked crabmeat
¼ cup finely minced kintsay
2 tablespoons salt
½ teaspoon pepper
24 pieces clam, blanched and shelled
Maya all-purposed flour
2 eggs, beaten
Breadcrumbs
Oil for frying
Procedures:
In a bowl, combine mashed potato, egg yolks, cornstarch and powdered milk. Set aside. In a skillet, heat butter then sauté green onions, crabmeat and kintsay. Season with salt and pepper. Remove from fire then add to the mashed potato mixture. Cook then chill.
From mixture into balls. Flatten each ball on your palm then put a clam at the center. Enclose the clam completely. Do the same for all the clams. Freeze for about 15 to 20 minutes. Dredge fritters in flour, dip in beaten egg then roll in breadcrumbs. Deep fry until golden brown. Drain.
