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Conch Fritters With Coconut- Lime-Curry

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Ingredients

Adjust Servings:
1 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 1/2 cups chopped yellow onions
12 ounces tenderized ground conch (fresh or frozen and thawed)
1/2 teaspoon celery salt
1/2 teaspoon sea salt
1 teaspoon bottled hot sauce
2 eggs
1 1/2 cups baking mix (such as bisquick)
fresh ground black pepper
finely chopped fresh parsley (optional for garnish)
canola oil (for deep frying)
5 tablespoons fresh key lime juice

Nutritional information

241.8
Calories
87 g
Calories From Fat
9.8 g
Total Fat
5.3 g
Saturated Fat
81 mg
Cholesterol
618.6 mg
Sodium
23.1 g
Carbs
2.3 g
Dietary Fiber
6.7 g
Sugars
16 g
Protein
120g
Serving Size

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Conch Fritters With Coconut- Lime-Curry

Features:
    Cuisine:

    Never having used conch before, I wasn't really sure what to expect. I was pleasantly surprised it doesn't taste all that much different from octopus, and the texture appears to be pretty similar (although I've never had ground octopus). These patties were very flavouful, with the onions adding a sweetness and the peppers colour. Instead of celery salt, used jerk seasoning. We all really liked the dipping sauce - and I got to use my Jamaican yellow curry that is a remnant of Toolie's hosted RSC. Different. I'm glad to have tried it.

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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 , Never having used conch before, I wasn’t really sure what to expect I was pleasantly surprised it doesn’t taste all that much different from octopus, and the texture appears to be pretty similar (although I’ve never had ground octopus) These patties were very flavouful, with the onions adding a sweetness and the peppers colour Instead of celery salt, used jerk seasoning We all really liked the dipping sauce – and I got to use my Jamaican yellow curry that is a remnant of Toolie’s hosted RSC Different I’m glad to have tried it , Never having used conch before, I wasn’t really sure what to expect I was pleasantly surprised it doesn’t taste all that much different from octopus, and the texture appears to be pretty similar (although I’ve never had ground octopus) These patties were very flavouful, with the onions adding a sweetness and the peppers colour Instead of celery salt, used jerk seasoning We all really liked the dipping sauce – and I got to use my Jamaican yellow curry that is a remnant of Toolie’s hosted RSC Different I’m glad to have tried it


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    Steps

    1
    Done

    One Day Ahead:

    2
    Done

    Place Bell Peppers, Onions, and Conch in a Food Processor; Pulse Until Finely Chopped.

    3
    Done

    Add Celery Salt, Salt, Hot Sauce, and Eggs. Pulse Until Smooth.

    4
    Done

    Add Baking Mix (bisquick), 1/2 Cup at a Time, Pulsing Until Smooth and Well Mixed.

    5
    Done

    Add Black Pepper to Taste.

    6
    Done

    Transfer to a Covered Container and Refrigerate Overnight.

    7
    Done

    For the Sauce:.

    8
    Done

    Place Key Lime Juice, Cream of Coconut, Curry Powder, Cayenne Pepper and Salt in a Small Bowl. Whisk to Combine.

    9
    Done

    Add Scallions and Stir With a Spoon to Combine. Cover and Refrigerate Until Needed.

    10
    Done

    Fry the Fritters:.

    11
    Done

    Place Oil in a Deep Fryer to Manufacturer's Recommended Level and Preheat to 375f Using a Small Ice-Cream Type Scoop, Drop Balls of Conch Fritter Batter Into Hot Oil.

    12
    Done

    Work in Small Batches; Do not Crowd Fryer. When Fritters Are Golden Brown on All Sides, Remove With Tongs and Drain on Paper Toweling.

    13
    Done

    Sprinkle Hot Fritters With Finely Chopped Fresh Parsley If Using.

    14
    Done

    Place Dipping Sauce in a Small Bowl in the Middle of a Serving Platter. Surround With Conch Fritters and Enjoy!

    15
    Done

    Servings: 1 Serving = 3 to 4 Fritters.

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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