| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Emlive02 | 24 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Conch meat |
| 2 | T | Vegetable oil |
| 1/2 | c | Chopped onions |
| Bayou Blast, see * Note | ||
| 1 | T | Chopped garlic |
| 3 | Eggs, beaten | |
| 1 1/2 | c | Milk |
| 2 | t | Baking powder |
| Salt, to taste | ||
| Cayenne pepper, to taste | ||
| 3 1/4 | c | Flour |
| 1 | T | Chopped parsley |
| Solid vegetable shortening | ||
| for deep-frying | ||
| 1 | c | Mango chutney |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Using a meat mallet, pound out the
conch. Using a sharp knife, small dice the conch. Heat the oil in a
skillet over medium-high heat. Add the onions. Season with Bayou
Blast. Saute for about 3 minutes, or until slightly wilted. Season the
conch with the Creole seasoning. Add the conch, and saute for 2
minutes. Stir in the garlic. Remove and set aside to cool. Make a
batter by combining the eggs, milk, baking powder, 1 teaspoon of salt,
and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating
and incorporating until all is used and the batter is smooth. Stir in
the parsley. Add the conch mixture to the batter and fold to mix. Heat
the shortening to 360 degrees. Drop the batter, a heaping tablespoon
at a time, into the hot oil. When the fritters pop to the surface,
roll them around with a slotted spoon in the oil to brown them evenly.
Remove and drain on paper towels. Sprinkle the fritters with Bayou
Blast. To serve, spoon a pool of the mango chutney in the center of
each plate. Arrange the fritters around the sauce. Garnish with
parsley and serve warm. This recipe yields about 2 dozen fritters.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B52 broadcast 06-30-1998) 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
07-25-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 110
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 24.5mg
Sodium: 239.4mg
Potassium: 55.8mg
Carbohydrates: 16.3g
Fiber: 1.5g
Sugar: <1g
Protein: 3.1g