Conch Fritters

Conch Fritters

Yields6 Servings

 1 lb Conch (Fresh or Frozen)
 ½ Jalepeno Pepper(Seeded)
 1 Onion
 1 Stalk of Celery
 ½ Green Pepper
 ½ Red Bell Pepper
 2 Eggs
 1 tsp Thyme
 1 ½ cups Flour
 ¾ tsp Baking Powder
 ½ tsp curry powder
 ¾ tsp salt
 ¼ tsp Fresh cracked pepper
 ½ cup club soda
 ½ cup Beer (any kind, whatever kind you have)

1

Place the conch on a cutting board and use a meat mallet to pound the conch to about 1/4" thickness. Use a very sharp chef's knife to mince the meat. Transfer the conch to the bowl of a food processor. Pulse quickly 10-15 times to chop the conch. Transfer the chopped conch to a large mixing bowl.

2

Add the jalepeno and 1/2 of the celery to the food processor. Pulse several times until they are finely minced. Transfer the pepper and celery to the conch.

3

Mince the remaining half of the celery and add it to the conch along with the onions(minced), bell peppers (minced), eggs and thyme. Stir to combine. Set aside.

4

In a medium bowl whisk together the flour, baking powder, curry powder, salt and pepper.

5

Add the flour mixture to the conch and stir until well combined then add the beer and club soda and stir until combined.

6

Heat oil in a pan to 350° (we used peanut oil). Use a little scoop to try and make each fritter roughly the same size. Gently drop the batter into the hot oil from just above the surface so it doesn't splash. When you add the fritters to the oil, they will sink to the bottom of the skillet, then float. Cook the fritters for 4-5 minutes, turning occasionally, until golden brown. Cut up a paper bag and place the pieces on top of a cooling rack. Use a slotted spoon transfer the fritters to a cooling rack.

Ingredients

 1 lb Conch (Fresh or Frozen)
 ½ Jalepeno Pepper(Seeded)
 1 Onion
 1 Stalk of Celery
 ½ Green Pepper
 ½ Red Bell Pepper
 2 Eggs
 1 tsp Thyme
 1 ½ cups Flour
 ¾ tsp Baking Powder
 ½ tsp curry powder
 ¾ tsp salt
 ¼ tsp Fresh cracked pepper
 ½ cup club soda
 ½ cup Beer (any kind, whatever kind you have)

Directions

1

Place the conch on a cutting board and use a meat mallet to pound the conch to about 1/4" thickness. Use a very sharp chef's knife to mince the meat. Transfer the conch to the bowl of a food processor. Pulse quickly 10-15 times to chop the conch. Transfer the chopped conch to a large mixing bowl.

2

Add the jalepeno and 1/2 of the celery to the food processor. Pulse several times until they are finely minced. Transfer the pepper and celery to the conch.

3

Mince the remaining half of the celery and add it to the conch along with the onions(minced), bell peppers (minced), eggs and thyme. Stir to combine. Set aside.

4

In a medium bowl whisk together the flour, baking powder, curry powder, salt and pepper.

5

Add the flour mixture to the conch and stir until well combined then add the beer and club soda and stir until combined.

6

Heat oil in a pan to 350° (we used peanut oil). Use a little scoop to try and make each fritter roughly the same size. Gently drop the batter into the hot oil from just above the surface so it doesn't splash. When you add the fritters to the oil, they will sink to the bottom of the skillet, then float. Cook the fritters for 4-5 minutes, turning occasionally, until golden brown. Cut up a paper bag and place the pieces on top of a cooling rack. Use a slotted spoon transfer the fritters to a cooling rack.

Conch Fritters

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