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Bahamian Conch Fritters


1 1/2 pounds conch
1 med. onion finely chopped
2 tablespoon finely chopped green pepper
1 med. tomato finely chopped
3 tablespoon finely chopped tender celery parts and leaves
1/2 cup evaporated milk
1/2 cup water
2 tablespoon unsalted butter, softened
1 tsp. salt
1 egg well beaten
2 tsp. baking powder
1 cup all-purpose flour
Vegetable oil

Grind conch in a meat grinder and mix with remaining ingredients in a large bowl. Drop by generous tablespoon into deep, hot oil. Fry until brown.

Makes 40




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.