Recipe Archives->Shellfish->Conch Fritters 01

CONCH FRITTERS WITH MUSTARD SAUCE

1 pound conch or abalone
2 red peppers
2 green peppers
2 large sweet onions
1 tablespoon cayenne
2 teaspoons Old Bay Seasoning
1 egg
2 1/2 cups self-rising flour
oil for frying

Rinse the conch and remove and discard the orange fin and the foot.
For abalone, clean as usual and cut into 1/2 inch pieces.  Chop
the meat in the container of a food processor.  Chop peppers and
onions fine by hand, so that there will be crunchy pieces in the
fritters.

Place the chopped meat and veggies in a bowl, add the seasoning,
egg, and mix in the flour.  Roll into balls around 1 1/4 inches in
diameter.  Bring the oil to 350 degrees.  Add 1 fritter at a time,
waiting a few seconds before adding the next.  Fry only 5 at a
time, removing and adding as they are cooked. (Cooking so few
fritters at a time means that the oil is kept at a constant
temperature, rather than dropping a few degrees each time more food
is added.  this keeps the fritters crunchy rather than oil-logged.)
Fry for 5 minutes, or until golden and light.  Drain and serve with
the mustard sauce.  Makes around 30 fritters (10 servings).


MUSTARD SAUCE

3 tablespoons mayonnaise (or plain yogurt)
1 tablespoon mustard (Dijon works well)
1 teaspoon fresh lemon juice
sea salt and freshly ground black pepper to taste

Mix all of the ingredients together and taste for seasoning.  Add
salt and pepper to taste.  Makes about 1/4 cup of sauce.

Printable version: conch-fritters01.txt.