Main
Recipes
Caribbean Conch Fritters with Cilantro Tartar Sauce (Emeril Lagasse) Recipe

Caribbean Conch Fritters with Cilantro Tartar Sauce (Emeril Lagasse) Recipe

Posted by

Rate It!

Caribbean Conch Fritters with Cilantro Tartar Sauce (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 lb cleaned conch, sliced
2 limes
oil, for frying
1 1/2 cups all-purpose flour
1 1/2 tbsp baking powder
1/4 tsp salt
1/8 tsp cayenne pepper
3 large eggs, separated
1/2 cup milk
1/2 cup minced yellow onion
essence , for garnishing
1 recipe cilantro tartar sauce, recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Cilantro Tartar Sauce:
1 egg*
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro leaves
2 tablespoons chopped red onions
1 cup vegetable oil
Salt
Hot sauce
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.
Yield: 1 1/3 cups
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	305.61 Kcal (1280 kJ)
Calories from fat	45.19 Kcal
		% Daily Value*
Total Fat	5.02g	8%
Cholesterol	142.54mg	48%
Sodium	2593mg	108%
Potassium	793.24mg	17%
Total Carbs	38.03g	13%
Sugars	2.03g	8%
Dietary Fiber	4.2g	17%
Protein	28.31g	57%
Vitamin C	7.9mg	13%
Vitamin A	0.1mg	3%
Iron	3.9mg	21%
Calcium	327mg	33%

Amount Per 100 g
Calories	151.24 Kcal (633 kJ)
Calories from fat	22.36 Kcal
		% Daily Value*
Total Fat	2.48g	8%
Cholesterol	70.54mg	48%
Sodium	1283.18mg	108%
Potassium	392.55mg	17%
Total Carbs	18.82g	13%
Sugars	1g	8%
Dietary Fiber	2.08g	17%
Protein	14.01g	57%
Vitamin C	3.9mg	13%
Iron	1.9mg	21%
Calcium	161.8mg	33%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Baked Grouper Creole/Parmesan

Grouper fillets, Butter, Olive oil and 11 more..
Oyster Pie (Emeril Lagasse)

All-purpose flour, Cold unsalted butter, diced, Salt and 22 more..