Caribbeanconchfritterswithislandhotsauce Recipes

CARIBBEAN CONCH FRITTERS WITH ISLAND ' HOT' SAUCE

Steps:

• In a saute pan, add canola oil and heat.
• Add the conch, onion and garlic; saute until translucent, about 3 minutes.
• Remove from heat and cool.
• Make the batter by combining the eggs, milk, baking powder, and salt.
• Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
• Season with Tabasco and Worcestershire sauce.
• Stir in the parsley and the cooled conch mixture.
• Heat the oil to 360°F.
• Drop by the batter, a heaping tablespoon at a time, into the oil.
• When the fritters pop to the surface, roll them around in the oil to brown them evenly.
• Remove and drain on paper towels.
• Essence:.
• Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
• Season immediately with the Essence.
• Island Hot Sauce:.
• Sweat onion, carrots and peppers till soft, about 5 minutes.
• Cover with water and vinegar.
• Simmer till carrots are very tender.
• Puree in blender and season to taste, with vinegar and salt.
• Thin, as necessary, with a bit more water.
• Serve with fritters and enjoy!

CARIBBEAN CONCH FRITTERS WITH CILANTRO TARTAR SAUCE

Steps:

• Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
• Heat a deep-fryer filled with oil to 330 degrees F.
• Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
• When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

CONCH FRITTERS WITH COCONUT-LIME-CURRY DIPPING SAUCE

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.