Prep 25 mins
Cook 20 mins
Have been searching for the right recipe for a long time and when we made these they were out of this world. I found it on Emerils.com and what a find it is! We did not make the Island Hot Sauce - be careful this is really hot.
- canola oil
- 1⁄4 lb conch, cleaned, cooked and diced small
- 1⁄2 cup diced onion
- 1 tablespoon garlic
- 3 eggs
- 1 1⁄2 cups milk
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 1⁄4 cups flour
- 1 tablespoon chopped parsley
- 1 quart vegetable oil, for frying
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
- spice essence, to taste
- island hot sauce, to taste
- 2 1⁄2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme
Island Hot Sauce
- 1 onion, chopped
- 2 carrots, chopped
- 3 scotch bonnet peppers, halved and seeded and stems removed
- 1 -2 tablespoon vegetable oil
- 2 tablespoons sherry wine vinegar (to taste)
- kosher salt, to taste
- water to cover bell pepper
- In a saute pan, add canola oil and heat.
- Add the conch, onion and garlic; saute until translucent, about 3 minutes.
- Remove from heat and cool.
- Make the batter by combining the eggs, milk, baking powder, and salt.
- Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
- Season with Tabasco and Worcestershire sauce.
- Stir in the parsley and the cooled conch mixture.
- Heat the oil to 360°F.
- Drop by the batter, a heaping tablespoon at a time, into the oil.
- When the fritters pop to the surface, roll them around in the oil to brown them evenly.
- Remove and drain on paper towels.
- Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
- Season immediately with the Essence.
- Island Hot Sauce:.
- Sweat onion, carrots and peppers till soft, about 5 minutes.
- Cover with water and vinegar.
- Simmer till carrots are very tender.
- Puree in blender and season to taste, with vinegar and salt.
- Thin, as necessary, with a bit more water.
- Serve with fritters and enjoy!
Made the hot sauce and it is really hot but good.
These were great! We used 1/2 lb of conch because we like ours to not be too "doughey". The essense was nice to spice things up. We didn't make the Island Hot Sauce though... instead used Frank's red hot sauce for dipping (YUM!) and then I made a little dip of: 2 tbspn orange marmalade and 1 tbspn apricot jam, 1 teaspoon of apple cider vinegar, and salt to taste. Thanks for a great recipe!
i cannot rate this for i have not tried this particular recipe. we cannot get conch where i live. however, many years ago i had the privelege of vacationing in the british virgin islands on the island of tortola and we had conch fritters at one of the restaurants..they are fabulous..so if u can get conch in your area..give these babies a try!!