ace bell peppers, onions, and conch in a food processor; pulse
inely mince or grind the conch meat.
Sift the flour
Conch Fritters:
- Preheat oil to 325\u00b0F.
- 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.
Mix and serve with conch fritters.
For the fritters, sift flour and seasoning into
1. Combine conch with chopped vegetables.
2.
sp black pepper.
Pound conch with a rolling pin until
Combine all of the ingredients with enough milk for the mixture to hold its shape.
Form into fritters and fry at 350\u00b0 until golden.
Note that round fritters (small) should have a thicker batter than flat fritters.
Check amount of milk.
Serve with hot sauce of your choice.
Cooking time is approximately 20 minutes for full recipe.
nd heat.
Add the conch, onion and garlic; saute until
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.
lakes.
Mix in the conch meat, onion, red & yellow & green
Grind conch fine.
Chop up pepper, tomato and onion.
Beat eggs well.
Mix these ingredients, adding salt, black pepper and flour. Form into fritters; roll in cracker meal and fry in hot shortening until a delicate brown.
Serve with French fries, lime wedges and hot sauce.
Tomato catsup is a favored condiment for this dish also.
Combine all ingredients with enough milk for the mixture to hold its shape.
Form into fritters and fry in 350\u00b0 oil until golden.
Drain on paper towels and serve with hot sauce or the sauce of your choice.
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.
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.
Combine flour and dry ingredients.
Add a little water at a time to batter consistency.
Add conch, green pepper and onion; mix well.
Spoon batter into skillet of hot oil over medium heat to form small balls the size of hush puppies.
Turn occasionally until golden brown.
Drain and serve.
Chop or grind conch, green pepper and onion.
Add flour, unbeaten egg and lime juice and mix.
Drop by spoonful into hot fat and fry until golden brown.
Enjoy.
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.
For the fritters, mix cheeses, egg and flour
For the the tzatziki, line a