Conch Fritters - Island Style |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Conch fritters are a great favourite with people in the BAHAMAS, where this shellfish is found in abundance. In Geat Exuma, the Out-Island Regatta is held in April and during this period, the local conch seller makes fritters all day,starting at 6 a.m and using about 50 conch. She demonstrates her method smiling broadly, Ever'body likes fritters, yez ma'am . From Caribbean Cooking For Pleasure, Mary Slater. Ingredients:
4 ounces flour |
1/2 teaspoon salt |
1 egg, lightly beaten |
2/3 cup milk |
1 onion, chopped |
1 tomato, peeled & chopped |
1 green pepper, de-seeded & chopped |
1 lb raw conch, cut into chunks |
salt & pepper |
deep fat (for frying) or oil (for frying) |
Directions:
1. FOR THE BATTER:.
2. Sift flour & salt together.
3. Make a hollow in the middle.
4. Pour in egg & HALF the milk.
5. Beat well & gradually add the rest of the milk, onion, tomato, pepper pieces.
6. Set the batter aside for 30 minutes.
7. FOR THE FILLING:.
8. Dry the conch chunks.
9. Season with S&P.
10. Coat with batter.
11. Fry in hot oil/fat.
12. Drain on absorbent paper.
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