i need a good conch fritter recipe?

Question

i had some really good fritters in jamaica, but i never see them here in the US....aslo, any ideas on an alternative for conch (it is very hard to find here)??

Answer 1

I saw a recipe on Emeril or Bobby Flay and these things looked awesome. Check out FoodNetwork.com.

Answer 2

CONCH FRITTERS Serving length : 5 a million/2 Cup Celery -- chopped a million/2 Medium Yellow Onion -- chopped a million/4 Medium green Bell Pepper -- chopped a million/2 pound Conch Meat -- floor a million total Egg a million each and every Egg White 2 Tablespoons Milk a million/4 tablespoon White Wine a million/4 tablespoon Tabasco Sauce a million Teaspoon Worcestershire Sauce 6 Tablespoons Flour a million/3 cup Italian bread crumbs a million/4 ounce Granulated Sugar a million Teaspoon Baking powder a million/4 teaspoon Salt a million/8 teaspoon Cayenne pepper a million/4 tablespoon White pepper a million/3 Teaspoon Italian Seasoning 2 Tablespoons Parmesan Cheese -- grated combination all components jointly in mixer with paddle. Or combination via hand. placed all components in in the previous turning on...do no longer overmix...do no longer undermix Refrigerate for 2 hours. Deep Fry at 350 F. Use ice cream scoop, do no longer make too huge. they are going to be extremely darkish in shade whilst they are achieved. Serving concepts : Serve with cocktail sauce.

Answer 3

Ingredients:
1 cup conch
1 bell pepper (yellow most preferred)
1 medium onion
1 big garlic clove
2 eggs
2 tablespoons Key lime juice
2 tablespoons tomato paste
1 cup flour (regular NOT self-rising)
2 tablespoons baking powder
Some milk (on hand just in case)
1 tablespoon thyme
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon celery seed
1 tablespoon habanero sauce (e.g. Melindas)
3/4 tablespoon salt
1/2 tablespoon basil
1/2 tablespoon cumin powder
1/2 teaspoon black pepper


Directions:

Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces. Mix in lime juice and tomato paste with conch in small bowl. In separate large bowl, dice pepper, onion and garlic. Mix in spices. Mix in conch mixture. Mix in flour, baking powder and eggs.

The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds. If too thin, add more flour. If too thick, add a little milk. You could also substitute a little beer for the milk if you like.rec

Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.

Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes. Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.

Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon. Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned. Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.

Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages. And be careful with that hot oil. Excessive alcohol consumption and playing around with hot oil definitely do NOT mix.

Enjoy!

This recipe for An Outstanding Conch Fritter serves/makes 8

Answer 4

1 cup conch (approx 1/2 lb, usually about 3 pieces of conch)
1 yellow bell pepper (preferred (=approx 1 cup)) or red bell pepper or green bell pepper (=approx 1 cup)
1 medium onion (= approx 1 cup)
1 clove garlic (= approx 1 tbs)
2 eggs
2 tablespoons key lime juice ((= 2 approx key limes) Use regular limes if needed)
2 tablespoons tomato paste
1 cup flour (regular NOT self-rising)
2 tablespoons baking powder
milk (on hand just in case)

5-6 servings 30 fritters Change size or US/metric
Change to: fritters US Metric

1 Tbsp thyme 1 Tbsp parsley 1 Tbsp oregano 1 Tbsp celery seed 1 Tbsp habanero sauce (e.g. Melindas) 3/4 Tbsp salt (Not More! At least initially!) 1/2 Tbsp basil 1/2 Tbsp cumin powder 1/2 tsp black pepper
Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces.
Mix in lime juice and tomato paste with conch in small bowl.
In separate large bowl, dice pepper, onion and garlic. Mix in spices.
Mix in conch mixture. Mix in flour, baking powder and eggs.
The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds.
If too thin, add more flour.
If too thick, add a little milk.
You could also substitute a little beer for the milk if you like.rec Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.
Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes.
Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.
Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon.
Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned.
Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.
Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.
And be careful with that hot oil. Excessive alcohol consumption and playing around with hot oil definitely do NOT mix.
Enjoy! PS: If you don't want to make these fritters but you are in Florida, the best that I HAVE found in a re staurant are at the Calpyso Restaurant and Raw Bar in Pompano.
(I have no connection other than I have been a good customer there since 1990 and I think the owners are great folks). Charlie Byrne * Delray Beach, FL *

Answer 5

There's a conch fritter recipe on http://seafood.allrecipes.com/az/85396.asp, but it's not rated yet so I don't know if it's a good one.

Here it is:
Conch Fritters
Submitted by: Cynthia Russell

Original recipe yield: 8 servings.
Prep Time:15 Minutes
Cook Time:20 Minutes
Ready In:35 Minutes

INGREDIENTS:
Fritters:
1 quart oil for frying
3/4 cup all-purpose flour
1 egg
1/2 cup milk
ground cayenne pepper to taste
seasoned salt to taste
salt and pepper to taste
1 cup chopped conch meat
1/2 onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped

Dipping Sauce:
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon mayonnaise
1 tablespoon hot sauce
salt and pepper to taste

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DIRECTIONS:
1. Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
2. In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
3. Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
4. In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.


Conch can be replaced with any seafood. We tried last week 'Calamari Fritters," following the same recipe but replacing conch with chopped calamari... it turned out awesome! We cannot wait to try it with shrimp or crab meat.

Answer 6

next time you go to Jamaica get the recipe