Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds conch meat

  2. 2 tablespoons vegetable oil

  3. 1/2 cup chopped onions

  4. Essence (recipe follows)

  5. 1 tablespoon chopped garlic

  6. 3 eggs, beaten

  7. 1 1/2 cup milk

  8. 2 teaspoons baking powder

  9. salt

  10. cayenne

  11. 3 1/4 cup flour

  12. 1 tablespoon chopped parsley

  13. Solid vegetable shortening for deep-frying

  14. 1 cup Mango Chutney

  15. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

  16. 2 1/2 tablespoons paprika

  17. 2 tablespoons salt

  18. 2 tablespoons garlic powder

  19. 1 tablespoon black pepper

  20. 1 tablespoon onion powder

  21. 1 tablespoon cayenne pepper

  22. 1 tablespoon dried oregano

  23. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Using a meat mallet, pound out the conch. Using a sharp knife, small dice the conch. Heat the oil in a skillet over medium-high heat. Add the onions. Season with Essence. saute for about 3 minutes, or until slightly wilted. Season the conch with Essence. Add the conch, and saute for 2 minutes. Stir in the garlic . Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the conch mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Drop the batter , a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Essence. To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve warm.

  2. Combine all ingredients thoroughly.

  3. Yield: 2/3 cup


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