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.
CONCH FRITTERS
Provided by Food Network
Time 4h40m
Yield 8 servings
Number Of Ingredients 16
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
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
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 WITH CARIBBEAN DIPPING SAUCE RECIPE - (3.8/5)
Provided by Brian
Number Of Ingredients 22
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.
CONCH FRITTERS RECIPE BY TASTY
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
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
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