Zucchini and Razor Clam Fritters

4 eggs

1 cup milk

1 ½ cups diced zucchini

8 ounces chopped razor clams

1 small onion, diced

1 clove garlic, minced

½ cup bread crumbs

½ cup all-purpose flour

2 tablespoons chopped fresh parsley

1 pinch salt and black pepper to taste

1 cup oil for frying

2 tablespoons butter

Whisk together the eggs and milk in a bowl until evenly blended. Mix in the zucchini, razor clams, onion, and garlic; set aside. Stir together the bread crumbs, flour, parsley, salt, and pepper in a separate large bowl. Pour the egg and vegetable mixture into the flour mixture and stir until well combined.

Heat oil and butter in a large, deep skillet over medium-high heat. Drop fritter batter by spoonfuls into the skillet in batches of 4. Cook until golden brown on the bottom; flip and cook until the other side is golden brown. Drain the fritters on a paper towel-lined plate.