- 1 1/2 pounds conch meat
- 2 tablespoons vegetable oil
- 1/2 cup chopped onions
- Emeril's Original Essence
- 1 tablespoon chopped garlic
- 3 eggs, beaten
- 1 1/2 cups milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 3 1/4 cups all-purpose flour
- 1 tablespoon chopped parsley
- Solid vegetable shortening for deep-frying
- 1 cup Mango Chutney, store bought
- Pound the conch with a meat mallet, then cut into 1-inch dice. Heat the oil in a skillet over medium-high heat. Add the onions, season with Essence and cook, stirring, for 3 minutes.
- Season the conch with Essence. Add the conch, and cook, stirring, for 2 minutes. Stir in the garlic. Remove and set aside to cool.
- Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley.
- Add the conch mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Essence. To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve warm.
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