Special Recipes
By Carole Kotkin

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




Article first published in The Wine News

 

Food Editor Carole Kotkin is a Miami-based cooking instructor and consultant who co-authored Mmmmiami - Tempting Tropical Tastes for Home Cooks Everywhere. It provides clear, simple directions for 150 dishes, from the simple (good old Key Lime Pie) to the sublime (Coconut Mahi-Mahi with Passion Fruit Sauce). The wide array of flavors is especially wonderful and startling to those used to monocultural cooking; Miami cuisine is the product of many generations of interbreeding and hybrid vigor. Click on the link below for more details or to order.

Mmmmiami : Tempting Tropical Tastes for Cooks Everywhere

See Also

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Eat Your Vegetables!
Pairing Wine with Plant-Based Cuisine
By Carole Kotkin & Fred Tasker

 

All articles courtesy of The Wine News