Caribbean Conch Fritters With Cilantro Tartar Sauce Recipes

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CONCH FRITTERS WITH CARIBBEAN DIPPING SAUCE RECIPE - (3.8/5)



Conch Fritters with Caribbean Dipping Sauce Recipe - (3.8/5) image

Provided by Brian

Number Of Ingredients 22

FRITTERS:
1 cup all-purpose flour
3 teaspoons baking powder
sea salt and fresh-ground black pepper to taste
1 cup firm-packed ground conch or shrimp
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 small onion, finely chopped
2 medium garlic cloves, minced
1/2 cup milk
1 large egg
1 teaspoon fresh lime juice
dash Tabasco to taste
canola oil for frying
CARIBBEAN DIPPING SAUCE:
1/2 cup prepared salsa
1 cup real mayonnaise
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh-ground black pepper

Steps:

  • FRITTERS: In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, combine the ground conch, green and red peppers, onions and garlic, making sure the conch is well distributed. Add the conch mixture to the flour mixture. Without cleaning the conch bowl, use it to whisk together the milk, egg, lime juice, and Tabasco. Add to the conch mixture, stirring until everything is well mixed. Cover and refrigerate up to an hour so the batter firms a bit. When ready to finish, heat about 1/4-inch oil in a large heavy skillet over medium-high heat. Place about a heaping tablespoon conch batter for each fritter carefully into the skillet, without crowding. This may have to be done in batches. Press down very lightly on each portion of batter to flatten. The fritters will spread slightly. Cook 1 1/2 to 2 minutes per side or until nicely browned and cooked through. Transfer to paper towels to drain. You may want to keep the fritters warm in a 200°F oven while you cook all the batter to keep them warm, but this is optional. To serve, place six fritters on each of four warm dishes. Place about 6 tablespoons dipping sauce in four small bowls. Serve one with each serving. CARIBBEAN DIPPING SAUCE: In a blender, puree the salsa. Place in a nonreactive bowl. Add the remaining ingredients and whisk well. Cover and refrigerate several hours. Stir before serving. Makes about 1 1/2 cups.

CARIBBEAN CONCH FRITTERS



Caribbean Conch Fritters image

For anyone who has spent a vacation down south in the Caribbean likely has tried Conch Fritters. These are a soft and delicious seafood served simular to a veggie tray with a dipping sauce. The dipping sauce is to preferance, I have included my choice of sauce. The taste is matched by the difficulty finding conch at your supermarket. I found a few Asian supermarkets that carry conch meat always.

Provided by Michael Hulak

Categories     Caribbean

Time 40m

Yield 5-10 serving(s)

Number Of Ingredients 12

1 lb prepared conch, chopped
2 stalks celery
2 eggs, beaten
1 cup flour
4 garlic cloves
1 teaspoon baking powder
1 green pepper, seeded
1 teaspoon salt
1 white onion
1/4 cup milk
1 carrot
2 tablespoons mild jerk sauce (Homemade is best but prepared is fine)

Steps:

  • Conch Fritters:.
  • - Preheat oil to 325ºF.
  • - Use blender to chop up the conch.
  • - onions and garlic.
  • - celery and carrots.
  • - mix remaining ingredients into mixing bowl.
  • - add more flour for sticky consitancy.
  • - use 2 spoons to work batter into a 1 inch ball.
  • - place the 1 inch ball into oil and cook until golden.
  • Dipping Sauce.
  • 1 cup Sour Cream.
  • 1 tbsp relish.
  • 2 tbsp orange french dressing.
  • 1/2 tbsp lemon juice.
  • 1 tbsp sugar.
  • - combine and chill.
  • - salt to taste.

Nutrition Facts : Calories 224.2, Fat 3.5, SaturatedFat 1.2, Cholesterol 121.7, Sodium 678.4, Carbohydrate 26.7, Fiber 2, Sugar 2.6, Protein 20.6

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