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Key West Conch Fritters |
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| Finely chopped bell peppers | Minced garlic | Thinly sliced onion rings |
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| Batter | Fry a few at a time | Put fritters in paper bag to serve |
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Ingredients |
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| 1 lb | Ground Conch | |
| 1 | Green Pepper, finely chopped | |
| 3c. | Onions, finely sliced rings | |
| 1/3c | Parsley, finely chopped | |
| 5 | Garlic cloves, minced | |
| 2 | Eggs, beaten | |
| 2tbs. | Sugar | |
| 1tsp. | Black Pepper | |
| 2 1/3c. | Flour | |
| 2c. | Milk | |
| 1tbs. | Salt | |
| 1tbs. | Baking Powder | |
| 1/4tsp. | Red Pepper Flakes (optional) | |
Heat oil to360°. You must use a cooking thermometer to maintain heat or fritters will become greasy if the oil is not hot enough.
To form the balls use two spoons. Dip one spoon into the batter; and using the back of the second spoon to slide the batter off the first spoon into oil. They should be the size of Golf balls. Fry until golden brown, turning so they cook evenly on each side. Do not put too many fritters in the oil or it will cool.
Serve with lime wedges and Louisiana hot sauce.
BigPineKey.com 2007