Conch Fritters

These are a Caribbean specialty. Try substituting calamari, shrimp or crab if you cannot get conch.

INGREDIENTS

• canola oil, for frying

• ½ cup all-purpose flour

• 1 ½ t baking powder

• 1 egg

• ½ cup milk

• ground cayenne pepper, to taste

• 1 cup chopped conch

• ½ onion, finely chopped

• ½ red bell pepper, finely chopped

• 2 T fresh parsley, finely chopped

• Salt and pepper

METHOD

Heat the oil in large pot or deep fryer to 365F **

In a small bowl combine the flour and baking powder.

In a large bowl, whisk together the egg and milk. Mix in the conch meat, onion, and red pepper. Fold in the flour/baking powder. Season with salt and pepper.

Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.

Remove with a slotted spoon and drain on paper towels.

Season with another sprinkle of salt.

In a bowl, combine all the ingredients for the Chipotle dipping sauce.

Serve dipping sauce on the side with the fritters.

DIPPING SAUCE

2 tablespoons fresh lime juice

2 T mayonnaise

2 T sour cream

1 chipotle pepper, minced

1-2 T adobo sauce (from the chipotle pepper)

Salt and pepper to taste

** Traditional deep frying would dictate using 2-3 inches of oil. I just use 1/4 cup at a time and make more patty-shaped fritters.