Caribbean Conch Fritters With Cilantro Tartar Sauce Recipes

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

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.

SPAGHETTI WITH CILANTRO SAUCE

Steps:

• In a large saucepan of salted boiling water add spaghetti and cook until al dente.
• Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
• Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.

TARTAR SAUCE

Steps:

• Whisk the mayonnaise and mustard together and blend in the pickle and capers. Finely chop the herbs and add them to the mayonnaise and season with salt and Tabasco to taste.

CONCH FRITTERS

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

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.

CARIBBEAN CONCH FRITTERS

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.

CILANTRO-LIME TARTAR SAUCE

Steps:

• Stir all ingredients together.