Anoutstandingconchfritters Recipes

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CONCH FRITTERS



Conch Fritters image

Fried conch fritters served with a dipping sauce

Provided by Michelle

Categories     Appetizer

Time 30m

Number Of Ingredients 20

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1 egg (lightly beaten)
6 tablespoons buttermilk
8 ounces conch (finely minced)
1 jalapeño (finely minced)
¼ cup finely minced white onion
¼ cup finely minced red bell pepper
¼ cup finely minced carrots
1 clove garlic (minced)
¾ teaspoon Creole seasoning
Vegetable oil (for frying)
½ cup salsa
1 cup mayonnaise
1 teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper

Steps:

  • Make the Dipping Sauce: Puree the salsa in a blender. Transfer to a medium bowl and add the mayonnaise, garlic powder, basil, salt, cayenne, and pepper and whisk well to combine. Cover and refrigerate for at least 2 hours before serving. Stir well before serving.
  • Make the Fritters: Pour oil into a small frying pan or deep skillet, so that it comes at least one inch up the sides of the pan. Heat the oil to 350 degrees F.
  • Meanwhile, combine the flour, sugar, baking powder, and egg in a large bowl and stir well (the combination will look shaggy). Add the buttermilk to create a thick paste (the mixture should be the consistency of muffin batter). Stir in the conch, jalapeño, onion, red pepper, carrots, garlic, and seasoning, making sure that the ingredients are evenly distributed.
  • Using spoons or a cookie scoop, drop 1-inch balls of batter into the oil. Fry, turning with a slotted spoon, until golden brown, about 2 minutes for smaller fritters, up to 4 minutes if you made them a little larger. If you need to, work in batches so that you don't over-crowd the pan.
  • Use a slotted spoon to transfer the fritters to paper towels to drain. Serve immediately with the dipping sauce.

Nutrition Facts : Calories 132 kcal, Carbohydrate 13 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 63 mg, Sodium 487 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

AN OUTSTANDING CONCH FRITTERS



An Outstanding Conch Fritters image

Here is something I last posted in 1994 I think. These are easily the best fritters I have ever had, and I have had fritters all over south Florida and the upper and lower keys. PS: I live in Delray Beach now, just a bit below Palm Beach. ---- Finally, here is Charlie's Pompano Beach Conch Fritters recipe. I have refined this over several years, and most people that have tasted these say they are the best around. This makes about 30 fritters I suppose, enough for apps for five or six people.

Provided by Charlie Byrne

Categories     Healthy

Time 25m

Yield 30 fritters, 5-6 serving(s)

Number Of Ingredients 10

1 cup conch (approx 1/2 lb, usually about 3 pieces of conch)
1 yellow bell pepper
1 medium onion (approx 1 cup)
1 garlic clove (approx 1 tbs)
2 eggs
2 tablespoons key lime juice, use regular limes if needed (2 approx key limes)
2 tablespoons tomato paste
1 cup flour (regular NOT self-rising)
2 tablespoons baking powder
milk (on hand just in case)

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 *.

Nutrition Facts : Calories 183.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 101.1, Sodium 555.4, Carbohydrate 27.5, Fiber 1.6, Sugar 2, Protein 12.7

CONCH FRITTERS



Conch Fritters image

Provided by Food Network

Time 4h40m

Yield 8 servings

Number Of Ingredients 16

2 pounds conch, pounded and diced, with juice
1 green bell pepper, medium diced
1 red bell pepper, medium diced
1/2 yellow onion, small dice
2 ounces carrot, shredded
1 celery stick, chopped
1 egg
1 cup all-purpose flour
8 ounces buttermilk
2 ounces baking powder
2 tablespoons sugar
1 ounce basil
1 ounce garlic powder
1 ounce oregano
1 ounce salt
Vegetable oil, for frying

Steps:

  • Mix together the conch, peppers, onion, carrot, celery and egg in a bowl. Add flour, buttermilk, baking powder, sugar, basil, garlic powder, oregano, salt and 8 ounces water. Let stand, refrigerated, for 4 hours.
  • Heat oil to 325 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
  • Scoop Ping-Pong-size balls of batter and drop into the oil. Keep fritters from floating with a mesh screen. Remove after 5 minutes. Let rest for at least 2 more minutes.

CONCH FRITTERS



Conch Fritters image

This is a traditional Bahamian recipe that is made with conch, this wonderful shellfish that is delicious but so hard to find out from the Bahamas. These fritters are great as an appetizer, finger food or as a very tasty hors d'oeuvre to accompany your favorite tropical drink!

Provided by Cynthia Russell

Categories     Appetizers and Snacks     Seafood

Time 35m

Yield 8

Number Of Ingredients 17

1 quart oil for frying
¾ cup all-purpose flour
1 egg
½ cup milk
ground cayenne pepper to taste
seasoned salt to taste
salt and pepper to taste
1 cup chopped conch meat
½ onion, chopped
½ green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon mayonnaise
1 tablespoon hot sauce
salt and pepper to taste

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.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 14.8 g, Cholesterol 43.6 mg, Fat 13.6 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 208.8 mg, Sugar 2.4 g

CONCH FRITTERS: BAHAMIAN STYLE



Conch Fritters: Bahamian Style image

A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT.

Provided by Manami

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 23

1 quart oil (for frying)
3/4 cup all-purpose flour
1 egg
1/2 cup milk
ground cayenne pepper, to taste
red pepper flakes, to taste
seasoning salt, to taste
salt, to taste (optional)
ground coarse black pepper, to taste
1 cup chopped conch
1/2 onion, chopped
1/4 green bell pepper, chopped fine
1/4 yellow bell pepper, chopped fine
1/4 red bell pepper, chopped fine
2 stalks celery, chopped fine
2 garlic cloves, chopped fine
2 tablespoons ketchup
2 tablespoons fresh lime juice, no subs
1 tablespoon mayonnaise
1 teaspoon Tabasco sauce, or
1 teaspoon Pickapeppa Sauce
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Heat the oil in large pot or deep fryer to 365F (185 degrees C).
  • In a bowl, mix the flour, egg and milk.
  • Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.
  • Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
  • Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
  • BE CAREFUL!
  • Remove the basket or with slotted spoon and drain on paper towels.
  • Now, is the time to slightly season, again.
  • In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.
  • Serve dipping sauce on the side with the fritters.
  • Enjoy!

Nutrition Facts : Calories 102.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 39.4, Sodium 108, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 7.1

CONCH FRITTERS RECIPE BY TASTY



Conch Fritters Recipe by Tasty image

Here's what you need: mayonnaise, key lime juice, kosher salt, hot sauce, vegetable oil, conch meat, large carrot, celery, small jalapeño, medium green bell pepper, small red onion, fresh cilantro, all purpose flour, curry powder, baking powder, cayenne powder, kosher salt, light beer, lemon

Provided by Visit Florida

Categories     Appetizers

Time 25m

Yield 24 fritters

Number Of Ingredients 19

1 cup mayonnaise
2 tablespoons key lime juice
½ teaspoon kosher salt
2 teaspoons hot sauce
vegetable oil, for frying
1 lb conch meat, cleaned
1 large carrot, chopped
1 stalk celery, chopped
1 small jalapeño, seeded and chopped
1 medium green bell pepper, seeded and chopped
½ small red onion, peeled and chopped
½ fresh cilantro, stems removed
1 ½ cups all purpose flour
1 teaspoon curry powder
¾ teaspoon baking powder
¼ teaspoon cayenne powder
2 teaspoons kosher salt
1 cup light beer
1 lemon, sliced into wedges, for garnish

Steps:

  • Make the Key lime aioli: In a small bowl, whisk together the mayonnaise, lime juice, salt, and hot sauce until well combined, then refrigerate until ready to serve.
  • Make the fritters: Fill a medium pot with 4 inches of vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
  • Add the conch meat to a food processor and pulse until finely minced. Scoop the conch into a large bowl and wipe the food processor clean.
  • Add the carrot, celery, jalapeño, bell pepper, red onion, and cilantro to the food processor and pulse until finely chopped, leaving some larger pieces for added texture.
  • Transfer the mixture to the bowl with the minced conch, along with the flour, curry powder, baking powder, cayenne, salt, and beer. Stir until just combined, being sure not to overmix.
  • Working in batches of 8-10 at a time, use a 1-ounce scoop to portion the batter into the hot oil and fry, turning the fritters frequently with a slotted spoon or spider, until crispy and golden brown, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter, letting the oil return to temperature between batches.
  • Serve the fritters warm with the lemon wedges and Key lime aioli.
  • Enjoy!

Nutrition Facts : Calories 109 calories, Carbohydrate 6 grams, Fat 8 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

CONCH FRITTERS



Conch Fritters image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 7 servings

Number Of Ingredients 13

8 ounces all-purpose flour
3 tablespoons cornstarch
3 eggs
3 egg whites
1/4 cup milk
2 ounces red pepper, finely diced
2 ounces green pepper, finely diced
2 ounces yellow pepper, finely diced
2 ounces red onion, finely diced
2 ounces cilantro, leaves chopped
1 teaspoon chopped garlic
1 pound conch meat, diced small
Peanut oil, for frying

Steps:

  • Sift together flour and cornstarch. In a large mixing bowl whip together eggs, egg whites, and milk. Add all other ingredients and mix well. Season with salt and white pepper.
  • Heat a deep pot halfway filled with peanut oil to 350 degrees F. Using a small scoop (1 ounce) place batter in oil and fry until golden brown.
  • Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce.

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