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Caribbean Conch Fritters

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C
    MineralsCopper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 teaspoons canola or vegetable oil

    2. 1/4 cup finely chopped white onions

    3. 2 tablespoons finely chopped red bell peppers

    4. 1 teaspoon minced garlic

    5. 1 teaspoon minced jalapeno peppers

    6. 1/2 teaspoon Emeril's Original Essence, plus more for seasoning

    7. 2 cups steamed or par-boiled and finely diced conch meat (about 1 pound)

    8. 1 1/2 cups all-purpose flour

    9. 1 1/2 teaspoons baking powder

    10. 1/2 teaspoon salt

    11. 1 large egg, beaten

    12. 1 cup whole milk

    13. Dash hot red pepper sauce

    14. 1 tablespoon chopped parsley leaves

    15. Vegetable oil, for frying

    Instructions Jump to Ingredients ↑

    1. In a saute pan or large skillet, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, peppers, and Essence and cook, stirring, for 2 minutes. Add the conch and cook, stirring, for 2 minutes. Remove from the heat and cool.

    2. Into a large bowl, sift together the flour, baking powder, and salt. Add the egg, milk, and pepper sauce and mix to make a thick batter. Stir in the parsley and the cooled conch mixture.

    3. In a large deep saute pan or cast iron skillet, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.

    4. Drop the batter, a heaping tablespoon at a time, into the oil and cook, turning once, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with Essence and serve hot.

    5. Yield : about 3 1/2 dozen

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