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
CARIBBEAN CONCH FRITTERS WITH CILANTRO TARTAR SAUCE
Provided by Food Network
Categories appetizer
Time 29m
Yield 6 first-course servings; 2 dozen fritters
Number Of Ingredients 29
Steps:
- Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
- Heat a deep-fryer filled with oil to 330 degrees F.
- Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
- When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
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.
CARIBBEAN CONCH FRITTERS
For anyone who has spent a vacation down south in the Caribbean likely has tried Conch Fritters. These are a soft and delicious seafood served simular to a veggie tray with a dipping sauce. The dipping sauce is to preferance, I have included my choice of sauce. The taste is matched by the difficulty finding conch at your supermarket. I found a few Asian supermarkets that carry conch meat always.
Provided by Michael Hulak
Categories Caribbean
Time 40m
Yield 5-10 serving(s)
Number Of Ingredients 12
Steps:
- Conch Fritters:.
- - Preheat oil to 325ºF.
- - Use blender to chop up the conch.
- - onions and garlic.
- - celery and carrots.
- - mix remaining ingredients into mixing bowl.
- - add more flour for sticky consitancy.
- - use 2 spoons to work batter into a 1 inch ball.
- - place the 1 inch ball into oil and cook until golden.
- Dipping Sauce.
- 1 cup Sour Cream.
- 1 tbsp relish.
- 2 tbsp orange french dressing.
- 1/2 tbsp lemon juice.
- 1 tbsp sugar.
- - combine and chill.
- - salt to taste.
Nutrition Facts : Calories 224.2, Fat 3.5, SaturatedFat 1.2, Cholesterol 121.7, Sodium 678.4, Carbohydrate 26.7, Fiber 2, Sugar 2.6, Protein 20.6
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 WITH COCONUT-LIME-CURRY DIPPING SAUCE
Raw conch is tough as a rubber tire, so it must be tenderized before it is consumed. Today, most seafood markets tenderize and grind conch for the consumer. The conch does not come from the Florida Keys waters anymore, however. This large sea snail joined the U.S. endangered species list in 1985. Conch is imported from the Bahamas, Belize, or the Turks and Caicos Islands. NOTE: Prep time does not include overnight refrigeration. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories No Shell Fish
Time 50m
Yield 3 dozen fritters, 8-12 serving(s)
Number Of Ingredients 18
Steps:
- ONE DAY AHEAD:
- Place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
- Add celery salt, salt, hot sauce, and eggs. Pulse until smooth.
- Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
- Add black pepper to taste.
- Transfer to a covered container and refrigerate overnight.
- FOR THE SAUCE:.
- Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine.
- Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.
- FRY THE FRITTERS:.
- Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
- Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
- Sprinkle hot fritters with finely chopped fresh parsley if using.
- Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy!
- SERVINGS: 1 serving = 3 to 4 fritters.
- SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.
CONCH FRITTERS - ISLAND STYLE
Conch fritters are a great favourite with people in the BAHAMAS, where this shellfish is found in abundance. In Geat Exuma, the Out-Island Regatta is held in April and during this period, the local conch seller makes fritters all day,starting at 6 a.m and using about 50 conch. She demonstrates her method smiling broadly, "Ever'body likes fritters, yez ma'am". From Caribbean Cooking For Pleasure, Mary Slater.
Provided by jenny butt
Categories Lunch/Snacks
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 259.1, Fat 4, SaturatedFat 1.6, Cholesterol 102.8, Sodium 436, Carbohydrate 30.1, Fiber 2, Sugar 2.9, Protein 24.5
CARIBBEAN CONCH FRITTERS WITH ISLAND ' HOT' SAUCE
Have been searching for the right recipe for a long time and when we made these they were out of this world. I found it on Emerils.com and what a find it is! We did not make the Island Hot Sauce - be careful this is really hot.
Provided by Manami
Categories Caribbean
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 30
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!
Nutrition Facts : Calories 2559.9, Fat 230.8, SaturatedFat 32.4, Cholesterol 163.4, Sodium 4772.1, Carbohydrate 105.2, Fiber 8.8, Sugar 6.3, Protein 26.4
CONCH FRITTERS: BAHAMIAN STYLE
A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT.
Provided by Manami
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Heat the oil in large pot or deep fryer to 365F (185 degrees C).
- In a bowl, mix the flour, egg and milk.
- Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.
- Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
- Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
- BE CAREFUL!
- Remove the basket or with slotted spoon and drain on paper towels.
- Now, is the time to slightly season, again.
- In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.
- Serve dipping sauce on the side with the fritters.
- Enjoy!
Nutrition Facts : Calories 102.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 39.4, Sodium 108, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 7.1
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