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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Ingredients:
1 pound fresh conch, minced |
1/2 red bell pepper, chopped |
1/2 yellow bell pepper, chopped |
3/4 teaspoon fresh thyme |
1/2 onion, chopped |
1 cup all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon hot sauce |
1/2 cup clam juice |
vegetable oil |
Directions:
1. Stir together first 10 ingredients in a large bowl; stir in clam juice.
2. Pour oil to a depth of 4 inches into a Dutch oven; heat to 375°. Drop batter by heaping tablespoonfuls into hot oil, and fry 1 minute or until golden. Drain.
3. Note: The Morgans serve Lime-and-Caper Aioli as a dip for Conch Fritte
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