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Fried- Conch Fritters

Source of Recipe

In The Palm Beach Post 1/19/01


List of Ingredients



2 tablespoons sugar
2 tablespoons water
2 tablespoons freshly squeezed lime juice
1 tablespoon dried thyme
1 tablespoon cayenne pepper (or to taste)
1 tablespoon garlic powder
1 tablespoon ground cumin
1 egg
2 1/2cups all-purpose flour (or as needed to make batter)
1 tablespoon baking powder
1 tablespoon salt
3 pounds conch, cleaned and ground up finely
1 medium Spanish onion, peeled, diced
1/2 medium red bell pepper, seeded, diced
1/2 medium green bell pepper, seeded diced
Oil for frying

Paper towels or bags for draining




Recipe

In a large mixing bowl, combine sugar, water, lime juice, thyme, cayenne pepper, garlic, cumin and egg.

In a small bowl or on a sheet of waxed paper, sift together flour, baking powder and salt. Add to batter, stirring only until combined -- do not beat. Add conch, onion and peppers and stir until combined. Do not overbeat. Let mixture rest 15 minutes.

Mixture can be refrigerated and held at this point until ready to cook, up to 1 day ahead.

To fry, stir batter again and drop by generous tablespoonsful into hot oil (375). Do not crowd pan. Remove when fritters are golden brown and cooked through, about 6 minutes.

Serve warm, with hot pepper jelly or a seafood cocktail sauce for dipping, if desired.

Serves 18 as hors d'oeuvres.

(Recipe from chef Enrique Noble, Continental Catering.)