| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Essnce03 |
18 |
servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
* 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 - http://www.foodtv.com
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.
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