Caribbean Conch Fritters With Island ' Hot' Sauce Recipe

Name: Caribbean Conch Fritters With Island ' Hot' Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fritters; canola oil; 1/4 lb conch, cleaned, cooked and diced small; 1/2 cup diced onion; 1 tablespoon garlic; 3 eggs; 1 1/2 cups milk; 2 tablespoons baking powder; 1 teaspoon salt; 3 1/4 cups flour; 1 tablespoon chopped parsley; 1 quart vegetable oil, for frying; Tabasco sauce, to taste; Worcestershire sauce, to taste; spice essence, to taste; island hot sauce, to taste; Essence; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano leaves; 1 tablespoon dried thyme; Island Hot Sauce; 1 onion, chopped; 2 carrots, chopped; 3 scotch bonnet peppers, halved and seeded and stems removed; 1 -2 tablespoon vegetable oil

Servings: persons

Fritters
canola oil
1/4 lb conch, cleaned, cooked and diced small
1/2 cup diced onion
1 tablespoon garlic
3 eggs
1 1/2 cups milk
2 tablespoons baking powder
1 teaspoon salt
3 1/4 cups flour
1 tablespoon chopped parsley
1 quart vegetable oil, for frying
Tabasco sauce, to taste
Worcestershire sauce, to taste
spice essence, to taste
island hot sauce, to taste
Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme
Island Hot Sauce
1 onion, chopped
2 carrots, chopped
3 scotch bonnet peppers, halved and seeded and stems removed
1 -2 tablespoon vegetable oil
2 tablespoons sherry wine vinegar (to taste)
kosher salt, to taste
water to cover bell pepper

1
In a saute pan, add canola oil and heat.
2
Add the conch, onion and garlic; saute until translucent, about 3 minutes.
3
Remove from heat and cool.
4
Make the batter by combining the eggs, milk, baking powder, and salt.
5
Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
6
Season with Tabasco and Worcestershire sauce.
7
Stir in the parsley and the cooled conch mixture.
8
Heat the oil to 360u00b0F.
9
Drop by the batter, a heaping tablespoon at a time, into the oil.
10
When the fritters pop to the surface, roll them around in the oil to brown them evenly.
11
Remove and drain on paper towels.
12
Essence:
13
Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
14
Season immediately with the Essence.
15
Island Hot Sauce:
16
Sweat onion, carrots and peppers till soft, about 5 minutes.
17
Cover with water and vinegar.
18
Simmer till carrots are very tender.
19
Puree in blender and season to taste, with vinegar and salt.
20
Thin, as necessary, with a bit more water.
21
Serve with fritters and enjoy!

1096

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Fritters, canola oil, 1/4 lb conch, cleaned, cooked and diced small, 1/2 cup diced onion, and more.

Yes, Caribbean Conch Fritters With Island ' Hot' Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Conch Fritters With Island ' Hot' Sauce

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