Conch Fritters

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

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.


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