Conch Fritters |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb conch, abalone or squid, blanched and finely ground in a meat grinder or food processor | 2 green bell peppers, seeded and finely sliced | 2 small onions, finely diced |
| 2 tsp baking powder | 3 stalks celery, finely chopped | 1 large egg |
| 2 tsp chopped fresh cilantro | 1/2 tsp cayenne pepper | 2 tsp Worcestershire sauce |
| 1 clove garlic, crushed | pinch ground thyme | 1/4 tsp fresh-ground black pepper |
| pinch baking soda | 1 cup milk | 1-1/2 cups sifted all-purpose flour |
| vegetable oil for deep frying | ||
| 1 | Mix together conch or substitute, peppers, onions, baking powder, celery, egg, cilantro, cayenne, Worcestershire, garlic, thyme, black pepper, baking soda and milk. Slowly stir in flour, then cover and refrigerate overnight. |
| 2 | In a deep, heavy saucepan, Dutch oven or deep fryer, heat oil 2-3 inches deep to 350 F. Drop soupspoonfuls of mix into oil without crowding pan. If fritters bob to top of oil, submerge with tongs or a slotted spoon. Remove from oil with same utensil when golden brown on all sides. Drain on paper towels and serve immediately. |