Oil for frying
1½ cups AP flour
¼ teaspoon cayenne pepper
1½ teaspoons baking powder
1/8 teaspoon salt
1 egg, beaten
1 cup milk
2 cups chopped conch
½ cup yellow onion, 1/8 inch diced
¼ cup green pepper, 1/8 inch diced
2 tablespoons jalapeno, seeded, 1/8 inch diced
¼ cup celery, 1/8 inch diced
2 garlic cloves, minced
1 tablespoon finely chopped parsley
Serve with cocktail sauce and lime wedges on the side
Heat the oil in a large, heavy bottomed pot to 350°F.
Place the flour, cayenne pepper, baking powder and salt in a medium bowl. Whisk together the egg and milk and add it to the batter.
Place the chopped conch in a food processor and pulse until ground into pea-sized pieces. Add the ground conch, diced onions, celery, garlic, chopped parsley, green peppers, jalapeno and mix. Season with salt and pepper and mix well. Using a ¼ cup scoop, fry the fritter in the hot oil until they are deep golden brown, tuning once during frying.
Drain the fritters on paper towels, season with a little salt.
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