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Conch Fritters with a Liquid Center (Fritura de Lambi Como la Hacen en Santo Domingo Dominican) Recipe

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Conch Fritters with a Liquid Center (Fritura de Lambi Como la Hacen en Santo Domingo Dominican)
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Ingredients
16
Count
Nutrition
3340
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a small bowl, have the gelatin sitting in cold water. By adding the gelatin to the cold water, it is blooming or becoming soft to use.
  2. Saute onions and bay leaf in butter until soft over medium-low heat in a large sauce pan. Add conch and water, cover and cook on medium heat until tender (around 2 hours). Add more water, if needed, to cook the conch until tender. Once the conch is tender and most of the water has cooked out, add the flour and cook for 1 minute, mix well. Add heavy cream and mix well. Once the conch batter has come to a boil, squeeze out the excess water from the gelatin and add to the conch batter. Mix well and pour into a long thin container and let cool overnight. When the mixture is cool it will be firm from the gelatin.
  3. Place a little oil in the palm of your hand and coat. Take about 1-ounce of the conch batter in your hand and roll around to form a ball. Do this for the whole batch. Place the balls on a tray and into the freezer until frozen.
  4. To make the Conch Fritter Coating: Beat egg until smooth. Add the flour and baking powder. Add milk and beer with the chives and mix until all is incorporated, being careful not to over mix the batter.
  5. Once the balls are frozen, fill an 8 quart pan with canola oil and heat to 350 degrees F. Using a spoon to dip the frozen ball into the Conch Fritter Coating. Carefully dropping the coated fritter into the hot oil. Repeat the process for the desired amounts. When the conch fritter has a rich brown color, remove. Set aside for a few minutes and allow them to cool slightly before serving. Be careful! Right out of the fryer, the center is super hot, like molten lava!
  6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3339.8 Kcal (13983 kJ)
Calories from fat 1481.91 Kcal
% Daily Value*
Total Fat 164.66g 253%
Cholesterol 884.33mg 295%
Sodium 1097.03mg 46%
Potassium 2209.71mg 47%
Total Carbs 172.98g 58%
Sugars 16.96g 68%
Dietary Fiber 11.43g 46%
Protein 293.33g 587%
Vitamin C 29.6mg 49%
Vitamin A 0.3mg 9%
Iron 7.9mg 44%
Calcium 1159.9mg 116%
Amount Per 100 g
Calories 167.13 Kcal (700 kJ)
Calories from fat 74.16 Kcal
% Daily Value*
Total Fat 8.24g 253%
Cholesterol 44.25mg 295%
Sodium 54.9mg 46%
Potassium 110.58mg 47%
Total Carbs 8.66g 58%
Sugars 0.85g 68%
Dietary Fiber 0.57g 46%
Protein 14.68g 587%
Vitamin C 1.5mg 49%
Iron 0.4mg 44%
Calcium 58mg 116%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 79.7
    Points
  • 87
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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