Recipe

Caribbean Conch Fritters

  • Yield: About 3 1/2 dozen

Ingredients

  • 2 teaspoons canola or vegetable oil
  • 1/4 cup finely chopped white onions
  • 2 tablespoons finely chopped red bell peppers
  • 1 teaspoon minced garlic
  • 1 teaspoon minced jalapeno peppers
  • 1/2 teaspoon Emeril's Original Essence, plus more for seasoning
  • 2 cups steamed or par-boiled and finely diced conch meat (about 1 pound)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1 cup whole milk
  • Dash hot red pepper sauce
  • 1 tablespoon chopped parsley leaves
  • Vegetable oil, for frying

Directions

  • In a saute pan or large skillet, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, peppers, and Essence and cook, stirring, for 2 minutes. Add the conch and cook, stirring, for 2 minutes. Remove from the heat and cool.
  • Into a large bowl, sift together the flour, baking powder, and salt. Add the egg, milk, and pepper sauce and mix to make a thick batter. Stir in the parsley and the cooled conch mixture.
  • In a large deep saute pan or cast iron skillet, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.
  • Drop the batter, a heaping tablespoon at a time, into the oil and cook, turning once, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with Essence and serve hot.