| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Eggs |
|
Appetizers, Columbia, Seafood, Upload |
20 |
Fritters |
INGREDIENTS
| 2 |
c |
Conch meat, pounded chopped |
|
|
fine or substitute |
|
|
clams |
| 1/4 |
c |
Onions, grated |
| 1/4 |
c |
Olives, ripe chopped fine |
| 4 |
t |
Pimiento, chopped fine |
| 1 |
t |
Garlic cloves, minced |
| 1/2 |
t |
Basil |
| 1/2 |
t |
Tarragon |
| 3 |
ds |
Habanero Hot Sauce |
| 1 |
|
Chile, habanero seeded |
|
|
stemmed minced |
| 1 |
t |
Baking powder, sifted |
| 1/2 |
c |
Flour, all-purpose sifted |
| 1 |
|
Eggs, well beaten |
|
|
Oil, olive for frying |
INSTRUCTIONS
In a bowl, combine all of the ingredients except the baking powder,
flour, egg, and olive oil and set aside. In another bowl, sift the
baking powder and flour together and mix with the egg. Add the first
mixture to the egg mixture, stir well, and let stand for 5 minutes.
Place the oil in a frying pan and bring up to 380F. Carefully drop
dough balls into the oil and cook until brown. Remove with a slotted
spoon and drain on paper towels. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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