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Conch Fritters

  • 18servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, H
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 oz 170g Conch meat - diced

  2. 2 Eggs

  3. 1 1/2 teaspoons 7 1/2ml Bayou Blast - seeNote

  4. 1/4 cup 36g / 1 1/3oz Diced green bell pepper

  5. 2 tablespoons 30ml Chopped scallions

  6. 1 tablespoon 15ml Minced garlic

  7. 1 teaspoon 5ml Baking powder

  8. 1/2 cup 118ml Milk

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  11. 1 1/2 cups 93g / 3 1/3oz Flour - (about)

  12. Tartar sauce, for serving -

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter.

  3. In a bowl combine conch, eggs, Bayou Blast, green pepper, scallions, garlic, baking powder and milk; mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop nicely from a spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by tablespoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with tartar sauce if you like.

  4. This recipe yields 18 to 24 fritters.

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