Hi today we have a classic Appetizer from the Caribbean and a well know one in Belize.
Conch Fritters!!!!
A fritter is any kind of food coated in batter and deep fried.
A conch is a common name which is applied to a number of different species of medium-sized to large sea snails or their shells. Second in popularity only to the escargot for edible snails, the "meat" of the conch is used as food, either eaten raw, as in salads, or cooked, as in fritters, chowders, gumbos, and burgers. All parts of the conch meat are edible. However, some people find only the white meat appetizing.
Ingredients:
1 lb Cleaned Conch
1 oz Sweet green or red pepper
1/2 Habanero Pepper
1 oz Tomatoes
1 oz Onions
2 cups flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Black Pepper
1 Cup Water
1 tbsp Lime Juice
1/2 Gallon vegetable Oil
Conch Fritters!!!!
A fritter is any kind of food coated in batter and deep fried.
A conch is a common name which is applied to a number of different species of medium-sized to large sea snails or their shells. Second in popularity only to the escargot for edible snails, the "meat" of the conch is used as food, either eaten raw, as in salads, or cooked, as in fritters, chowders, gumbos, and burgers. All parts of the conch meat are edible. However, some people find only the white meat appetizing.
Ingredients:
1 lb Cleaned Conch
1 oz Sweet green or red pepper
1/2 Habanero Pepper
1 oz Tomatoes
1 oz Onions
2 cups flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Black Pepper
1 Cup Water
1 tbsp Lime Juice
1/2 Gallon vegetable Oil
- In a blender put all the ingredients with exception of the flour and the baking soda.
- Sieve the Flour and baking powder in a bowl and add the mixed from the blender
- Add the water as much is needed to form a stiff consistency
- Heat the oil, to verify the oil is with enough heat drop some of the batter in to the oil, if the batter start to fried and float the temperature is correct, if the batter doesn't float, wait until is hot enough.
- with a spoon take the batter and dropped in to the oil, do not throw the batter, placed gentle to avoid burn yourself with the hot oil
- Fritters will be golden to deep brown
- Dry with absorbent paper
- Served with lemon wedges and Cocktail Sauce or Tartars Sauce.
