And finally we're on the right track! Both of these dishes were big hits. Finally fun, flavorful, and facile appetizers! The second one even reminded me of the Johnny Cakes at Lady & Sons!
There's no real skill involved in the first recipe. Mixing the ingredients, spreading on bread and then heating. Easy enough for a small child. Although - Thatgirl's words of wisdom - always supervise young children in the kitchen. They are not as smart as you or I.
The main skill in the second recipe is frying. Here are my tips for you since I am a master fry-er.
1) Regardless of what the recipe says, when frying any form of "cake" use medium low heat. It will save you from burning the outside of the cake while the inside remains raw.
2) Wear long sleeves
3) When working with young children, have them do the mixing, let the adults be the one who actually puts the batter in the pan.
Hot Seafood with Mayonnaise (from The Fannie Farmer Cookbook)
- 1 1/2 cups shellfish or boned and flaked cooked fish (I used shrimp, obviously)
- 3/4 cup mayonnaise
- 3-4 Tbsp lemon juice
- 1 tsp minced onion
- 2 tsp minced parsley
- freshly ground pepper
- salt to taste
- 24 small bread rounds
- Preheat oven to 400. Combine the seafood and/or fish and the seasonings, and add salt and pepper to taste.
- Spread on bread rounds and bake 7-8 minutes.
Clam Fritters (changed to Shrimp Fritters) (From The Fannie Farmer Cookbook)
- 1 cup chopped clams (changed to shrimp)
- 1/3 cup bottle clam juice (changed to milk)
- 1 egg beaten
- 2/3 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp freshly ground pepper
- Vegetable oil for frying
- Combine clam juice (milk) and egg, flour, baking powder, salt, and pepper and beat until well blended.
- Stir in clams (shrimp).
- Heat 1 inch of oil in a skillet. When it is very hot, drop the batter in by teaspoonful.
- Fry until brown on each side. Do a few at a time until all are fried. Drain on paper towels.