Conch Fritters
adapted from a recipe by Chef Dawn Sieber
Cheeca Lodge, Islamorada, Florida
4 strips bacon, chopped
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 large onion, diced
1 teaspoon garlic, chopped
2 shallots, chopped
4 stalks celery, diced
4 slices soft white bread
2 tablespoons flour
1/4 cup corn meal
1 tablespoon Old Bay Seafood Seasoning
Pinch of cayenne pepper
1 teaspoon pepper
1 teaspoon salt
2 eggs
1 tablespoon half & half
2 pounds farm-raised conch, skinned and finely chopped or
ground (if conch is unavailable, substitute crabmeat)
1 ounce fresh parsley
1 ounce fresh basil
For the Key lime mustard-mayo:
1 cup mayonnaise
Juice of 4 Key limes or other limes
2 tablespoons whole grain mustard
Pinch of cayenne
Pinch of salt
Pinch of pepper
1 teaspoon honey
Mix together ingredients for Key lime mustard-mayo and chill.
Makes 1 1/2 cups.
Sauté bacon until crisp, remove from pan. Sauté peppers,
onion, garlic, shallots and celery in bacon fat. Cool. Process
bread slices in a food processor until fine crumbs are formed.
In a bowl, combine the flour, cornmeal, Old Bay Seasoning,
breadcrumbs, cayenne, salt and pepper; mix well. In a large
bowl, beat the eggs with half & half. Stir in conch, bacon,
dry ingredients, parsley, basil and reserved vegetables to
form a soft dough. Form into balls.
Heat approximately 2" to 3" of oil to 375 degrees in a deep
fryer.
Working in batches, fry the conch fritters, turning several
times, until golden brown on all sides, 2 to 3 minutes.
Transfer to paper towels with a slotted spoon, and serve hot
with cocktail sauce or Key lime mustard- mayo. Makes about 30
fritters.
Pair with California brut sparkling wine
From Carole Kotkin of
The Wine News
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