| Level: | Intermediate |
| Total: | 4 hr 40 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 4 hr 40 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds conch, pounded and diced, with juice
- 1 green bell pepper, medium diced
- 1 red bell pepper, medium diced
- 1/2 yellow onion, small dice
- 2 ounces carrot, shredded
- 1 celery stick, chopped
- 1 egg
- 1 cup all-purpose flour
- 8 ounces buttermilk
- 2 ounces baking powder
- 2 tablespoons sugar
- 1 ounce basil
- 1 ounce garlic powder
- 1 ounce oregano
- 1 ounce salt
- Vegetable oil, for frying
Instructions
- Mix together the conch, peppers, onion, carrot, celery and egg in a bowl. Add flour, buttermilk, baking powder, sugar, basil, garlic powder, oregano, salt and 8 ounces water. Let stand, refrigerated, for 4 hours.
- Heat oil to 325 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
- Scoop Ping-Pong-size balls of batter and drop into the oil. Keep fritters from floating with a mesh screen. Remove after 5 minutes. Let rest for at least 2 more minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 583 |
| Total Fat | 38 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 34 g |
| Cholesterol | 95 mg |
| Sodium | 808 mg |
| Serving Size | 1 of 8 servings |
| Calories | 583 |
| Total Fat | 38 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 34 g |
| Cholesterol | 95 mg |
| Sodium | 808 mg |