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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belal aly
[email protected]I'm a vegetarian, so I don't eat conch. But I'm sure these fritters are delicious for people who do.
Junior Rol
[email protected]I'm allergic to conch, so I can't eat these fritters. But they look delicious.
Dharam Das
[email protected]These conch fritters are way too expensive. I can't believe I paid so much for them.
Sumer Sparrow
[email protected]I'm not sure what I did wrong, but my conch fritters were really dry. I think I overcooked them.
Noman Ijaz
[email protected]I followed the recipe exactly but my conch fritters didn't turn out right. They were too greasy.
Chidiebere Okoro
[email protected]These conch fritters are a bit bland for my taste. I think they need more seasoning.
Arslan amir
[email protected]I'm not a fan of conch, but I actually liked these fritters. The dipping sauce is what really makes them.
Xavier StJohn
[email protected]I wasn't sure what to expect from these conch fritters, but I was pleasantly surprised. They're really good! The dipping sauce is delicious.
Lima Bagum
[email protected]I've made these conch fritters several times and they're always a hit. They're so easy to make and they taste amazing.
guliyefUS
[email protected]These conch fritters are a great appetizer or snack. I always make them for parties.
Adams Fuuti
[email protected]I love the combination of flavors in these conch fritters. The coconut-lime-curry dipping sauce is a perfect match.
Mashiane a
[email protected]I followed the recipe exactly and the conch fritters turned out perfectly. I highly recommend this recipe.
Obinwa Joseph
[email protected]These conch fritters are easy to make and they taste great. I love the coconut-lime-curry dipping sauce.
bridgett koketso
[email protected]I've never had conch fritters before, but I'm glad I tried this recipe. They're so good! The dipping sauce is a must-try.
wajid ali Saki
[email protected]I made these conch fritters for a party and they were a hit! Everyone loved them. The dipping sauce is amazing.
DULI BEGAM
[email protected]These conch fritters are absolutely delicious! The coconut-lime-curry dipping sauce is the perfect complement to the fritters. I will definitely be making these again.