Conch Fritters With Caribbean Dipping Sauce Recipe 385

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:

• 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:

• 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.

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.