Conch Fritters With Caribbean Dipping Sauce Recipe 38

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.

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.

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.

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!

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.