Columbian Conch Fritters
. 34
34
Ingredients
| 2 | cups |
conch
meat, pounded, chopped fine |
* |
| ¼ | cup |
onions
grated |
|
| ¼ | cup |
olives
ripe, chopped fine |
* |
| 4 | teaspoons |
pimentos
chopped fine |
|
| 1 | teaspoon |
garlic cloves
minced |
|
| ½ | teaspoon |
basil
|
* |
| ½ | teaspoon |
tarragon leaves
|
* |
| 3 | dash |
red hot pepper sauce
Habanero |
* |
| 1 | each |
habanero chili peppers
seeded, stemmed, minced |
* |
| 1 | teaspoon |
baking powder
sifted |
|
| ½ | cup |
all-purpose flour
sifted |
|
| 1 | large |
eggs
well beaten |
|
| 1 | x |
olive oil
for frying |
* |
Directions
In a bowl, combine all of the ingredients except the baking powder, flour, egg, and olive oil and set aside.
In another bowl, sift the baking powder and flour together and mix with the egg.
Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes.
Place the oil in a frying pan and bring up to 380F.
Carefully drop dough balls into the oil and cook until brown.
Remove with a slotted spoon and drain on paper towels.
