If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
An Outstanding Conch Fritter
- add review
- #16498
The conch may be most famous for its beautiful shell, but you can make some marvelous fried fritters with that mollusk.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 cup conch
1 bell pepper (yellow most preferred)
1 medium onion
1 clove garlic
2 eggs
2 tablespoons key lime juice
2 tablespoons tomato paste
1 cup flour (regular NOT self-rising)
2 tablespoons baking powder
milk (on hand just in case)
1 tablespoon thyme
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon celery seed
1 tablespoon habanero sauce (e.g. Melindas)
3/4 tablespoon salt
1/2 tablespoon basil
1/2 tablespoon cumin powder
1/2 teaspoon black pepper
directions
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!
added by
nutrition data
117 calories, 2 grams fat, 18 grams carbohydrates, 8 grams protein per serving. This recipe is low in fat.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
September 15, 2009
added pineapple and a few extra herbs and flavourings. very tasty. others prefer a more meaty fritter. so just add more conch, or cut down everything else.
WAY too many ingredients. Totally masks the delicate flavor of the conch. Keep it simple. Five ingredients or less is my rule.