INGREDIENTS

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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