Conch Fritters With Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A staple of the Conch Republic Ingredients:
fritters |
1 cup all-purpose flour |
3 teaspoons baking powder |
1/4 salt and fresh ground black pepper |
1 cup firmly packed ground conch |
1/2 cup green bell pepper, cored, seeded and finely chopped |
1 habanero chili cored, seeded and finely chopped (optional) |
1/2 cup red bell pepper, cored, seeded and finely chopped |
1/4 cup onion, finely chopped |
2 garlic cloves, minced |
1/2 cup milk |
1 large egg |
1 teaspoon fresh lime juice |
dash hot sauce, or to taste |
oil, for frying |
dipping sauce (make ahead) |
1/2 cup salsa |
1 cup real mayonnaise |
1 teaspoon garlic powder |
1/4 teaspoon cayenne pepper or to taste |
1/2 teaspoon dried basil |
1/2 teaspoon salt, or to taste |
1/4 teaspoon fresh-ground black pepper, or to taste |
Directions:
1. Fritters:
2. In a large mixing bowl, whisk together the flour, baking powder, salt and pepper.
3. In another bowl, combine the ground conch, green and red peppers, onions and garlic, making sure the conch is well distributed. Add the conch mixture to the flour mixture.
4. Whisk together the milk, egg, lime juice and hot sauce. Add to the conch mixture, stirring until everything is well mixed. Cover and refrigerate an hour so the batter thickens.
5. Heat about 1/4-inch oil in a large heavy skillet over medium-high heat. Place about a heaping tablespoon conch batter for each fritter carefully into the skillet, without crowding. Press down very lightly on each portion of batter to flatten. The fritters will spread slightly.
6. Cook 1 1/2 to 2 minutes per side or until nicely browned and cooked through. Transfer to paper towels to drain. Keep fritters warm in a 200-degree oven while you cook remaining batter.)
7. Dipping Sauce:
8. In a blender, puree the salsa. Place in a nonreactive bowl. Add the remaining ingredients and whisk well. Cover and refrigerate several hours. Stir before serving
9. To serve, place six fritters on four plates. Place about 6 tablespoons dipping sauce in four small bowls. Serve one with each serving. Makes 24 fritters;
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