Free Recipe Conch Fritters 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Conch Fritters 2 Recipe
6 oz Conch meat; diced
2 Eggs
1-1/2 ts Bayou Blast; see * Note
1/4 c Diced green bell pepper
2 tb Chopped scallions
1 tb Minced garlic
1 ts Baking powder
1/2 c Milk
1/2 ts Salt
1/4 ts Freshly-ground black pepper
1-1/2 c Flour -; (about)
Tartar sauce; for serving,
-(optional)
Conch Fritters 2 Preparation
* Note: See the Bayou Blast – {Emeril”s Creole Seasoning} recipe which is included in this collection. Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter. In a bowl combine conch, eggs, Bayou Blast, green pepper, scallions, garlic, baking powder and milk; mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop nicely from a spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by tablespoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with tartar sauce if you like. This recipe yields 18 to 24 fritters. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-089 broadcast 03-10-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 18
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