Caribbean Conch Fritters
Emeril Lagasse's fritters, served with his Caribbean Conch Chowder.
Ingredients
- 2 tsp Canola oil, or vegetable oil
- 1/4 cup Onion, white, finely chopped
- 2 tbsp Red bell pepper, finely chopped
- 1 tsp Garlic, minced
- 1 tsp Jalapeno, minced
- 1/2 tsp Creole seasoning, Emeril's Essence, plus more for seasoning
- 2 cup Conch, steamed or parboiled, finely diced (about 1 pound)
- 1 1/2 cup Flour, all-purpose
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 Egg, large, beaten
- 1 cup Milk, whole
- 1 dash Hot sauce
- 1 tbsp Parsley, chopped
- Vegetable oil, for frying
Directions
- Heat the oil in a skillet over medium-high heat and cook the onions, bell pepper, garlic, jalapeno and Essence, stirring, 2 minutes. Add the conch and cook 2 minutes. Cool.
- Sift the flour, baking powder and salt into a large bowl. Mix in the egg, milk and pepper sauce to make a thick batter, then stir in the parsley and conch mixture.
- Heat 2 to 3 inches of oil to 350 degrees F in a deep saute pan or cast iron skillet.
- Drop in heaping tablespoons of batter and fry, turning once, until golden, 3 to 4 minutes. Drain, season with Essence and serve hot.