CONCH FRITTERS
This is a traditional Bahamian recipe that is made with conch, this wonderful shellfish that is delicious but so hard to find out from the Bahamas. These fritters are great as an appetizer, finger food or as a very tasty hors d'oeuvre to accompany your favorite tropical drink!
Provided by Cynthia Russell
Categories Appetizers and Snacks Seafood
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.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 14.8 g, Cholesterol 43.6 mg, Fat 13.6 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 208.8 mg, Sugar 2.4 g
CONCH FRITTERS: BAHAMIAN STYLE
A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT.
Provided by Manami
Categories Sauces
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!
Nutrition Facts : Calories 102.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 39.4, Sodium 108, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 7.1
CONCH FRITTERS WITH COCONUT-LIME-CURRY DIPPING SAUCE
Raw conch is tough as a rubber tire, so it must be tenderized before it is consumed. Today, most seafood markets tenderize and grind conch for the consumer. The conch does not come from the Florida Keys waters anymore, however. This large sea snail joined the U.S. endangered species list in 1985. Conch is imported from the Bahamas, Belize, or the Turks and Caicos Islands. NOTE: Prep time does not include overnight refrigeration. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories No Shell Fish
Time 50m
Yield 3 dozen fritters, 8-12 serving(s)
Number Of Ingredients 18
Steps:
- ONE DAY AHEAD:
- Place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
- Add celery salt, salt, hot sauce, and eggs. Pulse until smooth.
- Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
- Add black pepper to taste.
- Transfer to a covered container and refrigerate overnight.
- FOR THE SAUCE:.
- Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine.
- Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.
- FRY THE FRITTERS:.
- Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
- Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
- Sprinkle hot fritters with finely chopped fresh parsley if using.
- Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy!
- SERVINGS: 1 serving = 3 to 4 fritters.
- SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.
CONCH FRITTERS
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.
BAHAMIAN CONCH FRITTERS
Probably the most popular recipe in the Bahamian/Caribbean cuisine. Fresh Conch isn't always easy to find, and it has to be fresh. Be careful to keep it refrigerated and use as soon as possible.
Provided by mewmew
Categories Mussels
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine conch with chopped vegetables.
- 2. Add egg.
- 3. Mix flour, baking powder and salt together and add to conch mixture.
- 4. Season to taste.
- 5. Form into balls 1 - 2 inches in size.
- 6. Heat oil in a deep skillet to 375 deg. To prevent cooling the oil too quickly, drop one fritter at a time into the pan, waiting a few seconds before adding additional fritters.
- 7. Fry 3 - 5 minutes until golden brown on all sides, turning the fritters as they rise to the surface.
- 8. Drain on paper towels.
- Serve with Key Lime Mustard Sauce (recipe to come) or other coctail sauce.
Nutrition Facts : Calories 1449.6, Fat 146.7, SaturatedFat 19.2, Cholesterol 35.2, Sodium 399.9, Carbohydrate 32.8, Fiber 2.2, Sugar 2.5, Protein 5.4
CARIBBEAN CONCH FRITTERS
For anyone who has spent a vacation down south in the Caribbean likely has tried Conch Fritters. These are a soft and delicious seafood served simular to a veggie tray with a dipping sauce. The dipping sauce is to preferance, I have included my choice of sauce. The taste is matched by the difficulty finding conch at your supermarket. I found a few Asian supermarkets that carry conch meat always.
Provided by Michael Hulak
Categories Caribbean
Time 40m
Yield 5-10 serving(s)
Number Of Ingredients 12
Steps:
- Conch Fritters:.
- - Preheat oil to 325ºF.
- - Use blender to chop up the conch.
- - onions and garlic.
- - celery and carrots.
- - mix remaining ingredients into mixing bowl.
- - add more flour for sticky consitancy.
- - use 2 spoons to work batter into a 1 inch ball.
- - place the 1 inch ball into oil and cook until golden.
- Dipping Sauce.
- 1 cup Sour Cream.
- 1 tbsp relish.
- 2 tbsp orange french dressing.
- 1/2 tbsp lemon juice.
- 1 tbsp sugar.
- - combine and chill.
- - salt to taste.
Nutrition Facts : Calories 224.2, Fat 3.5, SaturatedFat 1.2, Cholesterol 121.7, Sodium 678.4, Carbohydrate 26.7, Fiber 2, Sugar 2.6, Protein 20.6
CARIBBEAN CONCH FRITTERS WITH ISLAND ' HOT' SAUCE
Have been searching for the right recipe for a long time and when we made these they were out of this world. I found it on Emerils.com and what a find it is! We did not make the Island Hot Sauce - be careful this is really hot.
Provided by Manami
Categories Caribbean
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 30
Steps:
- In a saute pan, add canola oil and heat.
- Add the conch, onion and garlic; saute until translucent, about 3 minutes.
- Remove from heat and cool.
- Make the batter by combining the eggs, milk, baking powder, and salt.
- Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
- Season with Tabasco and Worcestershire sauce.
- Stir in the parsley and the cooled conch mixture.
- Heat the oil to 360°F.
- Drop by the batter, a heaping tablespoon at a time, into the oil.
- When the fritters pop to the surface, roll them around in the oil to brown them evenly.
- Remove and drain on paper towels.
- Essence:.
- Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
- Season immediately with the Essence.
- Island Hot Sauce:.
- Sweat onion, carrots and peppers till soft, about 5 minutes.
- Cover with water and vinegar.
- Simmer till carrots are very tender.
- Puree in blender and season to taste, with vinegar and salt.
- Thin, as necessary, with a bit more water.
- Serve with fritters and enjoy!
Nutrition Facts : Calories 2559.9, Fat 230.8, SaturatedFat 32.4, Cholesterol 163.4, Sodium 4772.1, Carbohydrate 105.2, Fiber 8.8, Sugar 6.3, Protein 26.4
AN OUTSTANDING CONCH FRITTERS
Here is something I last posted in 1994 I think. These are easily the best fritters I have ever had, and I have had fritters all over south Florida and the upper and lower keys. PS: I live in Delray Beach now, just a bit below Palm Beach. ---- Finally, here is Charlie's Pompano Beach Conch Fritters recipe. I have refined this over several years, and most people that have tasted these say they are the best around. This makes about 30 fritters I suppose, enough for apps for five or six people.
Provided by Charlie Byrne
Categories Healthy
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 *.
Nutrition Facts : Calories 183.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 101.1, Sodium 555.4, Carbohydrate 27.5, Fiber 1.6, Sugar 2, Protein 12.7
CONCH FRITTERS WITH CARIBBEAN DIPPING SAUCE RECIPE - (3.8/5)
Provided by Brian
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.
ABACO CONCH FRITTERS
Make and share this Abaco Conch Fritters recipe from Food.com.
Provided by skat5762
Categories Caribbean
Time 15m
Yield 2 dozen fritters
Number Of Ingredients 9
Steps:
- Add conch, chopped onions and sweet peppers; mix well.
- Add tomato paste and salt, mixing again.
- Stir in flour and baking powder with water.
- Heat oil in pan.
- Drop in conch batter using teaspoon sized balls.
- Cook until golden brown, about 5 minutes.
- Drain well and serve with cocktail of your choice.
CONCH FRITTERS (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. Poster's Note: I never use any recipes for Travel by Stove (this one included) that I am not reasonably certain come from traditional or authentic sources. I never add or remove ingredients from them before I post them to my blog or to Food.com, even if I think the recipe might benefit from changes. In this way I can be sure I'm giving my readers a true representation of cuisine from the region. Conch fritters are served in restaurants all over the islands, so many people think of them as a big part of the Bahamian tourist experience. If you can't find conch in your local market (and you probably can't), you can order a canned version online.
Provided by GiddyUpGo
Categories Caribbean
Time 35m
Yield 30 Fritters
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the dipping sauce ingredients.
- Finely mince or grind the conch meat.
- Sift the flour over the bowl containing the ground conch meat. Stir until the flour coats all of the meat.
- Gently fold in the chopped vegetables and the herbs, then add some water. You want just enough to bind it all together but not so much that the batter becomes runny.
- Heat up about two inches of oil in a stockpot. It's ready when it bubbles up around the non-stirring end of a wooden spoon.
- Scoop up some of the fritter batter and flatten it out into the spoon. The fritters need be a little thin because you don't want them to end up burned on the outside and raw in the middle. These aren't sushi fritters.
- Drop them into the oil. Flip them once during cooking so they will cook evenly.
- When they are a nice golden color on both sides take them out and drain them on a paper towel. Serve hot with the dipping sauce.
Nutrition Facts : Calories 61.2, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.5, Sodium 60.2, Carbohydrate 12.1, Fiber 0.6, Sugar 1.4, Protein 1.5
CONCH FRITTERS RECIPE BY TASTY
Here's what you need: mayonnaise, key lime juice, kosher salt, hot sauce, vegetable oil, conch meat, large carrot, celery, small jalapeño, medium green bell pepper, small red onion, fresh cilantro, all purpose flour, curry powder, baking powder, cayenne powder, kosher salt, light beer, lemon
Provided by Visit Florida
Categories Appetizers
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!
Nutrition Facts : Calories 109 calories, Carbohydrate 6 grams, Fat 8 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
CONCH FRITTERS - ISLAND STYLE
Conch fritters are a great favourite with people in the BAHAMAS, where this shellfish is found in abundance. In Geat Exuma, the Out-Island Regatta is held in April and during this period, the local conch seller makes fritters all day,starting at 6 a.m and using about 50 conch. She demonstrates her method smiling broadly, "Ever'body likes fritters, yez ma'am". From Caribbean Cooking For Pleasure, Mary Slater.
Provided by jenny butt
Categories Lunch/Snacks
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE BATTER:.
- Sift flour & salt together.
- Make a hollow in the middle.
- Pour in egg & HALF the milk.
- Beat well & gradually add the rest of the milk, onion, tomato, pepper pieces.
- Set the batter aside for 30 minutes.
- FOR THE FILLING:.
- Dry the conch chunks.
- Season with S&P.
- Coat with batter.
- Fry in hot oil/fat.
- Drain on absorbent paper.
Nutrition Facts : Calories 259.1, Fat 4, SaturatedFat 1.6, Cholesterol 102.8, Sodium 436, Carbohydrate 30.1, Fiber 2, Sugar 2.9, Protein 24.5
CARIBBEAN CONCH FRITTERS WITH CILANTRO TARTAR SAUCE
Provided by Food Network
Categories appetizer
Time 29m
Yield 6 first-course servings; 2 dozen fritters
Number Of Ingredients 29
Steps:
- Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
- Heat a deep-fryer filled with oil to 330 degrees F.
- Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
- When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
ALABAMA JACK'S CONCH FRITTERS
Categories Shellfish
Number Of Ingredients 11
Steps:
- COMBINE CONCH AND NEXT 8 INGREDIENTS. ADD 1/2 CUP BEER AND MIX THOROUGHLY. REFRIGERATE FOR 2 HOURS. BRING THE OIL TO 350 DEGREES. DROP CONCH MIXTURE BY HEAPING SPOONFULS INTO HOT OIL. ADD 1 FRITTER AT A TIME. FRY ONLY 6 AT A TIME. FRY FOR ABOUT 5 MINUTES OR UNTIL GOLDEN BROWN AND LIGHT. DRAIN AND SERVE ON A BED OF LETTUCE WITH YOUR FAVORITE FRITTER DIPPING SAUCE.
CONCH FRITTERS
Make and share this Conch Fritters recipe from Food.com.
Provided by Busters friend
Categories Caribbean
Time 27m
Yield 24 fritters
Number Of Ingredients 11
Steps:
- Grind conch meat in meat grinder or pulse in food processor.
- Heat several inches of oil in a deep pot or fryer to 365 degrees.
- Mix all ingredients until thoroughly blended.
- Drop batter by rounded tablespoon into hot oil and fry until golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 33.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 13, Sodium 108.2, Carbohydrate 4.7, Fiber 0.2, Sugar 0.1, Protein 2.4
RECIPE: CONCH FRITTERS
Learn how to make one of The Bahamas' most popular dishes: conch fritters! Enjoy our recipe and download our free Bahamian recipe book.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large pot or deep fryer, heat oil to 365°F. Mix the flour, egg, and milk in a large bowl.
- Season with salt, pepper, and cayenne pepper.
- Mix in the chopped conch meat, onion, green pepper, celery, and garlic until well blended.
- Drop rounded tablespoons of the mixture into the hot oil and fry until golden brown.
- Drain on paper towels. Serve with ketchup, mayonnaise, or your choice of dipping sauce on the side.
CONCH FRITTERS WITH A LIQUID CENTER (FRITURA DE LAMBI COMO LA HACEN EN SANTO DOMINGO DOMINICAN)
Steps:
- In a small bowl, have the gelatin sitting in cold water. By adding the gelatin to the cold water, it is blooming or becoming soft to use.
- Saute onions and bay leaf in butter until soft over medium-low heat in a large sauce pan. Add conch and water, cover and cook on medium heat until tender (around 2 hours). Add more water, if needed, to cook the conch until tender. Once the conch is tender and most of the water has cooked out, add the flour and cook for 1 minute, mix well. Add heavy cream and mix well. Once the conch batter has come to a boil, squeeze out the excess water from the gelatin and add to the conch batter. Mix well and pour into a long thin container and let cool overnight. When the mixture is cool it will be firm from the gelatin.
- Place a little oil in the palm of your hand and coat. Take about 1-ounce of the conch batter in your hand and roll around to form a ball. Do this for the whole batch. Place the balls on a tray and into the freezer until frozen.
- To make the Conch Fritter Coating: Beat egg until smooth. Add the flour and baking powder. Add milk and beer with the chives and mix until all is incorporated, being careful not to over mix the batter.
- Once the balls are frozen, fill an 8 quart pan with canola oil and heat to 350 degrees F. Using a spoon to dip the frozen ball into the Conch Fritter Coating. Carefully dropping the coated fritter into the hot oil. Repeat the process for the desired amounts. When the conch fritter has a rich brown color, remove. Set aside for a few minutes and allow them to cool slightly before serving. Be careful! Right out of the fryer, the center is super hot, like molten lava!
CONCH FRITTERS
There are so many recipes for Conch Fritters, and this one is a conglomeration of many, incorporating some of the best parts of the recipes we liked the most. Conch Fritters are from the Bahamas in the Caribbean Islands. Conch (pronounced "konk") can be difficult to find in some regions. So if you can find conch, you can use other seafood, such as crab or calamari. But it's worth using conch if you can find it.
Provided by Vickie Parks @Northwestgal
Categories Seafood Appetizers
Number Of Ingredients 18
Steps:
- Heat the oil in a large pot or deep fryer to 365°F (185°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.
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