Conch Fritters With Coconut-Lime-Curry Dipping Sauce

Recipe by kitty.rock
READY IN: 50mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • ONE DAY AHEAD:
  • Place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
  • Add celery salt, salt, hot sauce, and eggs. Pulse until smooth.
  • Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
  • Add black pepper to taste.
  • Transfer to a covered container and refrigerate overnight.
  • FOR THE SAUCE:.
  • Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine.
  • Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.
  • FRY THE FRITTERS:.
  • Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
  • Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
  • Sprinkle hot fritters with finely chopped fresh parsley if using.
  • Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy!
  • SERVINGS: 1 serving = 3 to 4 fritters.
  • SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.