Ingredients
-
-
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
3
-
1/2
-
-
-
Directions
Conch Fritters (The Bahamas), This recipe Is from week 19 of my food blog, Travel by Stove I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop Poster’s Note: I never use any recipes for Travel by Stove (this one included) that I am not reasonably certain come from traditional or authentic sources I never add or remove ingredients from them before I post them to my blog or to Food com, even if I think the recipe might benefit from changes In this way I can be sure I’m giving my readers a true representation of cuisine from the region Conch fritters are served in restaurants all over the islands, so many people think of them as a big part of the Bahamian tourist experience If you can’t find conch in your local market (and you probably can’t), you can order a canned version online , How much conch?, I am new, so I might have tweaked in the wrong place Oh, well, when you live, you learn
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Steps
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1
Done
|
In a Small Bowl, Whisk Together the Dipping Sauce Ingredients. |
|
2
Done
|
Finely Mince or Grind the Conch Meat. |
|
3
Done
|
Sift the Flour Over the Bowl Containing the Ground Conch Meat. Stir Until the Flour Coats All of the Meat. |
|
4
Done
|
Gently Fold in the Chopped Vegetables and the Herbs, Then Add Some Water. You Want Just Enough to Bind It All Together but not So Much That the Batter Becomes Runny. |
|
5
Done
|
Heat Up About Two Inches of Oil in a Stockpot. It's Ready When It Bubbles Up Around the Non-Stirring End of a Wooden Spoon. |
|
6
Done
|
Scoop Up Some of the Fritter Batter and Flatten It Out Into the Spoon. the Fritters Need Be a Little Thin Because You Don't Want Them to End Up Burned on the Outside and Raw in the Middle. These Aren't Sushi Fritters. |
|
7
Done
|
Drop Them Into the Oil. Flip Them Once During Cooking So They Will Cook Evenly. |
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8
Done
|
When They Are a Nice Golden Color on Both Sides Take Them Out and Drain Them on a Paper Towel. Serve Hot With the Dipping Sauce. |
