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Makes 24 to 30 fritters to serve 8
Batter1 cup all-purpose flour1/2 teaspoon salt2 eggs, separated2 tablespoons extra virgin olive oil3/4 cup warm beer
1/4 cup water1 pound clams, scrubbed well1 pound mussels, scrubbed and beards removed1/4 pound scallops, white muscle on side removed1/4 pound medium shrimp, peeled12 oysters, shuckedSalt and freshly ground black pepper1 quart corn or peanut oil for deep-frying1/2 cup unsalted butter, melted3/4 cup fresh chopped parsley3 tablespoons fresh chives, chopped1/2 teaspoon fresh thyme, chopped1/2 teaspoon each fresh oregano, chopped3 tablespoon capers, chopped1 shallot, minced1 teaspoon lemon zest1 clove garlic, minced3 tablespoons lemon juice1/3 cup extra virgin olive oil
Sift the flour and the salt together in a bowl and make a well in the center. In another bowl, whisk together the egg yolks, olive oil, and beer and pour into the well. Mix together just until mixed. Let rest at room temperature for 1 hour.
Bring the water to a boil in a frying pan. Add the clams and cover. Cook until the clams open, 4 to 6 minutes. Remove from the heat immediately, remove the clams from their shells, and place in a bowl. Discard the shells. Repeat with the mussels, cooking for 3 to 6 minutes. Add the shelled mussels to the clams. Reduce the heat to medium and add the scallops. Cover and cook 1 minute. Remove from the heat and cut into 1/4-inch pieces. Add the scallops to the clams and mussels. Add the shrimp to the frying pan, cover, and cook 1 minute. Remove from the heat and cut in half. Add to the other shellfish. Season with salt and pepper and reserve in the refrigerator.
To make the salsa verde, mix together the parsley, chives, thyme, oregano, capers, shallots, lemon zest, garlic, lemon juice, and extra virgin olive oil. Season with salt and pepper. Use within 1 hour.
In a deep saucepan, heat the oil to 375°F. A drop of batter should sizzle when dropped into the oil.
Beat the egg whites until stiff peaks form. Fold the whites into the batter and fold the batter into the shellfish.
Using a heaping teaspoon of batter, deep-fry a few fritters until they are golden brown, 3 to 4 minutes. Do not overcrowd the pan. Drain on paper towels. Garnish with lemon wedges and serve with Salsa Verde.
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