CONCH FRITTERS WITH COCONUT-LIME-CURRY DIPPING SAUCE
Raw conch is tough as a rubber tire, so it must be tenderized before it is consumed. Today, most seafood markets tenderize and grind conch for the consumer. The conch does not come from the Florida Keys waters anymore, however. This large sea snail joined the U.S. endangered species list in 1985. Conch is imported from the Bahamas, Belize, or the Turks and Caicos Islands. NOTE: Prep time does not include overnight refrigeration. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories No Shell Fish
Time 50m
Yield 3 dozen fritters, 8-12 serving(s)
Number Of Ingredients 18
Steps:
- ONE DAY AHEAD:
- Place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
- Add celery salt, salt, hot sauce, and eggs. Pulse until smooth.
- Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
- Add black pepper to taste.
- Transfer to a covered container and refrigerate overnight.
- FOR THE SAUCE:.
- Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine.
- Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.
- FRY THE FRITTERS:.
- Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
- Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
- Sprinkle hot fritters with finely chopped fresh parsley if using.
- Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy!
- SERVINGS: 1 serving = 3 to 4 fritters.
- SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.
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Sijan Pk
[email protected]These fritters were a disaster. They fell apart when I tried to fry them.
My Pc
[email protected]I followed the recipe exactly, but my fritters didn't turn out as crispy as I would have liked.
Chanel Joubert
[email protected]These fritters were a bit too greasy for my taste, but the dipping sauce was delicious.
Daniela Aponte
[email protected]I'm not a big fan of conch, but these fritters were surprisingly good. The dipping sauce was also very tasty.
Annmarie Serrano
[email protected]These conch fritters are the best I've ever had. The dipping sauce is also amazing.
Eduardo Ramirez
[email protected]I love this recipe! The fritters are always a crowd-pleaser.
Dx Milon
[email protected]Delicious!
Aland King
[email protected]These conch fritters were easy to make and turned out great! The dipping sauce was also very good.
Asafe Adeyinka
[email protected]I've never had conch fritters before, but these were amazing! The dipping sauce was the perfect touch. I will definitely be making these again.
Weng Danbima
[email protected]These fritters were delicious! I used fresh conch and the flavor was amazing. The dipping sauce was also very good. I will definitely be making these again.
Ztele Ztele
[email protected]I made these conch fritters for my family and they loved them! The fritters were crispy on the outside and tender on the inside. The dipping sauce was also very flavorful.
Bukonla Osisanwo
[email protected]These conch fritters were a hit at my party! The coconut-lime-curry dipping sauce was the perfect complement to the savory fritters. Thanks for sharing this recipe!