An Outstanding Conch Fritters Recipes

CONCH FRITTERS

Steps:

• Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
• In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
• Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
• In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

AN OUTSTANDING CONCH FRITTERS

Steps:

• 1 Tbsp thyme 1 Tbsp parsley 1 Tbsp oregano 1 Tbsp celery seed 1 Tbsp habanero sauce (e.g. Melindas) 3/4 Tbsp salt (Not More! At least initially!) 1/2 Tbsp basil 1/2 Tbsp cumin powder 1/2 tsp black pepper.
• Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces.
• Mix in lime juice and tomato paste with conch in small bowl.
• In separate large bowl, dice pepper, onion and garlic. Mix in spices.
• Mix in conch mixture. Mix in flour, baking powder and eggs.
• The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds.
• If too thin, add more flour.
• If too thick, add a little milk.
• You could also substitute a little beer for the milk if you like.rec Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.
• Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes.
• Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.
• Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon.
• Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned.
• Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.
• Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.
• And be careful with that hot oil. Excessive alcohol consumption and playing around with hot oil definitely do NOT mix.
• Enjoy! PS: If you don't want to make these fritters but you are in Florida, the best that I HAVE found in a re staurant are at the Calpyso Restaurant and Raw Bar in Pompano.
• (I have no connection other than I have been a good customer there since 1990 and I think the owners are great folks). Charlie Byrne * Delray Beach, FL *.

ABACO CONCH FRITTERS

Steps:

• Add conch, chopped onions and sweet peppers; mix well.
• Add tomato paste and salt, mixing again.
• Stir in flour and baking powder with water.
• Heat oil in pan.
• Drop in conch batter using teaspoon sized balls.
• Cook until golden brown, about 5 minutes.
• Drain well and serve with cocktail of your choice.