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!
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.
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.
Time 30m Yield 7 servings Number Of Ingredients 13 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.
Time 25m Yield 30 fritters, 5-6 serving(s) Number Of Ingredients 10 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 *.
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!
More about “conch fritters recipes”
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.
