Conch Fritters Island Style 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.

CONCH FRITTERS

Steps:

• In a large pot or deep fryer, heat oil to 365°F. Mix the flour, egg, and milk in a large bowl.
• Season with salt, pepper, and cayenne pepper.
• Mix in the chopped conch meat, onion, green pepper, celery, and garlic until well blended.
• Drop rounded tablespoons of the mixture into the hot oil and fry until golden brown.
• Drain on paper towels. Serve with ketchup, mayonnaise, or your choice of dipping sauce on the side.

CONCH FRITTERS - ISLAND STYLE

Steps:

• FOR THE BATTER:.
• Sift flour & salt together.
• Make a hollow in the middle.
• Pour in egg & HALF the milk.
• Beat well & gradually add the rest of the milk, onion, tomato, pepper pieces.
• Set the batter aside for 30 minutes.
• FOR THE FILLING:.
• Dry the conch chunks.
• Season with S&P.
• Coat with batter.
• Fry in hot oil/fat.
• Drain on absorbent paper.

CARIBBEAN CONCH FRITTERS WITH ISLAND ' HOT' SAUCE

Steps:

• In a saute pan, add canola oil and heat.
• Add the conch, onion and garlic; saute until translucent, about 3 minutes.
• Remove from heat and cool.
• Make the batter by combining the eggs, milk, baking powder, and salt.
• Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
• Season with Tabasco and Worcestershire sauce.
• Stir in the parsley and the cooled conch mixture.
• Heat the oil to 360°F.
• Drop by the batter, a heaping tablespoon at a time, into the oil.
• When the fritters pop to the surface, roll them around in the oil to brown them evenly.
• Remove and drain on paper towels.
• Essence:.
• Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
• Season immediately with the Essence.
• Island Hot Sauce:.
• Sweat onion, carrots and peppers till soft, about 5 minutes.
• Cover with water and vinegar.
• Simmer till carrots are very tender.
• Puree in blender and season to taste, with vinegar and salt.
• Thin, as necessary, with a bit more water.
• Serve with fritters and enjoy!