CONCH FRITTERS

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

• Using a meat mallet, pound out the conch. Then using a sharp knife, small dice the conch.
• Heat the oil in a skillet over medium-high heat. Add the onions; red, green and jalapeno peppers; and season with paprika (reserve 1/4 teaspoon), salt (reserve 1 teaspoon), black pepper, cayenne pepper (reserve 1/4 teaspoon), onion powder, oregano and thyme. Saute for about 3 minutes.
• Season the conch and add it to the skillet. Saute for 2 minutes.
• Stir in the garlic and saute for another minute. Remove conch mixture from the skillet and set aside to cool.
• Make a batter by combining the eggs, milk, baking powder, 1 teaspoon salt and 1/4 teaspoon of cayenne pepper. Add the flour, 1/4 cup at a time, beating and incorporating until all of the flour is used and batter is smooth.
• Add the conch mixture to the batter and fold to mix.
• Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels.