Conch Fritters Scungilli
A very different taste
Yield
14 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 ½ | oz |
scungilli
canned |
* |
| 1 | medium |
onions
|
|
| 1 | each |
sweet bell peppers
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| 2 | tablespoons |
butter
melted |
|
| 8 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 | x |
vegetable oil
for browning fritters |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.5 | oz |
scungilli
canned |
* |
| 1 | medium |
onions
|
|
| 1 | each |
sweet bell peppers
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| 3E+1 | ml |
butter
melted |
|
| 1.2E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
or to taste |
|
| 1 | x |
vegetable oil
for browning fritters |
*
|
Directions
Chop scungilli in food processor.
Grate onion and pepper into conch.
Add eggs, salt and melted butter and mix well.
Sift flour and baking powder into mixture.
Blend until it is thick enough to spoon into hot oil.
Fry until golden brown on all sides.
Serve with seafood sauce of your choice.
