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Fried Vongole

Ingredients

  • 2 eggs, lightly beaten
  • Salt and pepper
  • 2 cups breadcrumbs
  • 1 tbsp. dry mixed aromatic herbs
  • 1 kg pipies, cooked marinere style and removed from the shell
  • 3 tbsp. Tartare sauce

Instructions

  1. Place eggs in a bowl and season with a little salt and pepper.
  2. Combine breadcrumbs and herbs in a separate bowl.
  3. Dip pipie meat in egg mixture then roll in breadcrumbs.
  4. Deep fry pipie meat in hot oil, until golden brown.
  5. Drain on absorbent paper and serve immediately with tartare sauce.

Serve 4.

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