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Paradise Bar and Grill Conch Fritters

Posted by FootsieBear at anonymous April 29, 2001


Serves 8

1 pound prepared conch meat, chopped
2 stalks celery
2 eggs, beaten
1 cup flour
4 cloves garlic
1 teaspoon baking powder
1 green pepper, seeded
1 teaspoon salt
1 white onion
1/4 cup milk
1 carrot
2 tablespoons Jerk Sauce

Put conch in batches through a food processor until it is finely chopped. Transfer to large bowl and stir in the eggs. Place the garlic, green pepper, onion, carrot and celery stalks through food processor until finely chopped. Drain the vegetables in a sieve lined with cheesecloth , then add to the conch in the mixing bowl. Stir to combine the ingredients.

Stir the flour and baking powder together, then mix in with the other ingredients. Add the salt, milk and jerk sauce. Fold everything together to form a thick dough. Cover and refrigerate at least one hour. Preheat deep fryer to 400 degrees F.

Remove the dough and let it stand for 15 to 20 minutes.

Drop by the tablespoonful into hot oil and fry until golden brown. Be careful not to make the spoonfuls of butter too large or the dough may not cook in the center. Drain the fritters on paper towels and serve immediately. Garnish with fresh lemon or lime wedges and serve with Caribbean Tartar Sauce (see below).

Caribbean Tartar Sauce
2 cups mayonnaise
1 teaspoon Tabasco sauce
4 tablespoons minced sweet pickles
2 tablespoons Pickapeppa Sauce
2 tablespoons minced green onions
Juice of 4 limes
1 tablespoon minced parsley

Blend all ingredients and chill.

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