Food of the Caribbean: Conch Fritters with Mango Chutney Recipe

Name: Food of the Caribbean: Conch Fritters with Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds conch meat; 2 tablespoons vegetable oil; 1/2 cup chopped onions; Essence (recipe follows); 1 tablespoon chopped garlic; 3 eggs, beaten; 1 1/2 cup milk; 2 teaspoons baking powder; salt; cayenne; 3 1/4 cup flour; 1 tablespoon chopped parsley; Solid vegetable shortening for deep-frying; 1 cup Mango Chutney; Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast); 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; 1 tablespoon dried thyme

Servings: persons

1 1/2 pounds conch meat
2 tablespoons vegetable oil
1/2 cup chopped onions
Essence (recipe follows)
1 tablespoon chopped garlic
3 eggs, beaten
1 1/2 cup milk
2 teaspoons baking powder
salt
cayenne
3 1/4 cup flour
1 tablespoon chopped parsley
Solid vegetable shortening for deep-frying
1 cup Mango Chutney
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
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
1 tablespoon dried thyme

1
Using a meat mallet, pound out the conch.
2
Using a sharp knife, small dice the conch.
3
Heat the oil in a skillet over medium-high heat.
4
Add the onions.
5
Season with Essence.
6
saute for about 3 minutes, or until slightly wilted.
7
Season the conch with Essence.
8
Add the conch, and saute for 2 minutes.
9
Stir in the garlic.
10
Remove and set aside to cool.
11
Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne.
12
Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth.
13
Stir in the parsley.
14
Add the conch mixture to the batter and fold to mix.
15
Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil.
16
When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
17
Remove and drain on paper towels.
18
Sprinkle the fritters with Essence.
19
To serve, spoon a pool of the mango chutney in the center of each plate.
20
Arrange the fritters around the sauce.
21
Garnish with parsley and serve warm.
22
Combine all ingredients thoroughly.

697

kcal

Calories

Fat

106

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 23 ingredients. The key ingredients include: 1 1/2 pounds conch meat, 2 tablespoons vegetable oil, 1/2 cup chopped onions, Essence (recipe follows), and more.

Yes, Food of the Caribbean: Conch Fritters with Mango Chutney 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.

Food of the Caribbean: Conch Fritters with Mango Chutney

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