Recipe Conch Fritters Food

CONCH FRITTERS: BAHAMIAN STYLE

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!

CONCH FRITTERS

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.

CARIBBEAN CONCH FRITTERS WITH CILANTRO TARTAR SAUCE

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

Steps:

• Grind conch meat in meat grinder or pulse in food processor.
• Heat several inches of oil in a deep pot or fryer to 365 degrees.
• Mix all ingredients until thoroughly blended.
• Drop batter by rounded tablespoon into hot oil and fry until golden brown, 3 to 5 minutes.

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

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 FLYER FRITTERS

Steps:

• Combine all ingredients except for flour in a large bowl. Mix well. Slowly add flour, mixing to combine well to a thick, heavy batter. Drop ping-pong ball size fritters into hot shortening (350 degrees). Cook for approximately 2 to 3 minutes, until golden brown. Stick fritter with toothpick to be sure middle is done. Serve on a bed of lettuce with cocktail sauce, key lime sauce, honey mustard or lemon wedges.

CARIBBEAN CONCH FRITTERS

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.

CONCH FRITTERS - ISLAND STYLE

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.

BAHAMIAN CONCH FRITTERS

Steps:

• 1. Combine conch with chopped vegetables.
• 2. Add egg.
• 3. Mix flour, baking powder and salt together and add to conch mixture.
• 4. Season to taste.
• 5. Form into balls 1 - 2 inches in size.
• 6. Heat oil in a deep skillet to 375 deg. To prevent cooling the oil too quickly, drop one fritter at a time into the pan, waiting a few seconds before adding additional fritters.
• 7. Fry 3 - 5 minutes until golden brown on all sides, turning the fritters as they rise to the surface.
• 8. Drain on paper towels.
• Serve with Key Lime Mustard Sauce (recipe to come) or other coctail sauce.

AN OUTSTANDING CONCH FRITTERS

Steps:

• 1 Tbsp thyme 1 Tbsp parsley 1 Tbsp oregano 1 Tbsp celery seed 1 Tbsp habanero sauce (e.g. Melindas) 3/4 Tbsp salt (Not More! At least initially!) 1/2 Tbsp basil 1/2 Tbsp cumin powder 1/2 tsp black pepper.
• Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces.
• Mix in lime juice and tomato paste with conch in small bowl.
• In separate large bowl, dice pepper, onion and garlic. Mix in spices.
• Mix in conch mixture. Mix in flour, baking powder and eggs.
• The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds.
• If too thin, add more flour.
• If too thick, add a little milk.
• You could also substitute a little beer for the milk if you like.rec Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.
• Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes.
• Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.
• Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon.
• Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned.
• Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.
• Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.
• And be careful with that hot oil. Excessive alcohol consumption and playing around with hot oil definitely do NOT mix.
• Enjoy! PS: If you don't want to make these fritters but you are in Florida, the best that I HAVE found in a re staurant are at the Calpyso Restaurant and Raw Bar in Pompano.
• (I have no connection other than I have been a good customer there since 1990 and I think the owners are great folks). Charlie Byrne * Delray Beach, FL *.