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1
In a small bowl, have the gelatin sitting in cold water.
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2
By adding the gelatin to the cold water, it is blooming or becoming soft to use.
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3
Saute onions and bay leaf in butter until soft over medium-low heat in a large sauce pan.
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4
Add conch and water, cover and cook on medium heat until tender (around 2 hours).
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5
Add more water, if needed, to cook the conch until tender.
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6
Once the conch is tender and most of the water has cooked out, add the flour and cook for 1 minute, mix well.
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7
Add heavy cream and mix well.
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8
Once the conch batter has come to a boil, squeeze out the excess water from the gelatin and add to the conch batter.
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9
Mix well and pour into a long thin container and let cool overnight.
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10
When the mixture is cool it will be firm from the gelatin.
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11
Place a little oil in the palm of your hand and coat.
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12
Take about 1-ounce of the conch batter in your hand and roll around to form a ball.
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13
Do this for the whole batch.
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14
Place the balls on a tray and into the freezer until frozen.
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15
To make the Conch Fritter Coating: Beat egg until smooth.
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16
Add the flour and baking powder.
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17
Add milk and beer with the chives and mix until all is incorporated, being careful not to over mix the batter.
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18
Once the balls are frozen, fill an 8 quart pan with canola oil and heat to 350 degrees F. Using a spoon to dip the frozen ball into the Conch Fritter Coating.
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19
Carefully dropping the coated fritter into the hot oil.
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20
Repeat the process for the desired amounts.
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21
When the conch fritter has a rich brown color, remove.
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22
Set aside for a few minutes and allow them to cool slightly before serving.
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23
Be careful!
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24
Right out of the fryer, the center is super hot, like molten lava!
