An Island favourite, conch fritters can be served as an appetizer or snack.
INGREDIENTS
- 1 lb conch meat, finely diced
- 1/2 large onion
- 2 stalks celery
- 1/2 red pepper
- 1/2 green pepper
- 1 garlic clove
- Salt to taste
- 1 egg
- 1/3 cup self-rising cornmeal
- 1/3 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 cup buttermilk
- 1/4 tsp. hot sauce
DIRECTIONS
- Add onion, celery, red and green peppers, and garlic to a food processor, and pulse until minced. Transfer the mixture to a large bowl.
- Add the conch meat and mix well to combine. Add the salt and egg. Mix well.
- In a separate bowl, mix together cornmeal, flour, and baking powder. Add the conch mixture. The mixture should be thick.
- Stir in buttermilk and hot sauce.
- Using a deep-fryer or deep, heavy skillet, heat oil to 365°F. Drop the conch batter by heaping tablespoon into the oil and cook until light brown.
- Drain. Serve with a remoulade sauce or mango chutney, and lemon wedges.
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