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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