| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Conch or shrimp (or abalone) |
| 2 |
|
Red bell peppers |
| 2 |
|
Green bell peppers |
| 2 |
lg |
Onions |
| 1 |
tb |
Cayenne; or more to taste |
| 2 |
ts |
Old Bay seasoning |
| 1 |
|
Egg |
| 2 1/2 |
c |
Self-rising flour |
|
|
Oil for frying |
| 3 |
tb |
Mayonnaise (or plain yogurt) |
| 1 |
tb |
Prepared mustard (I'd use Coleman's) |
| 1 |
ts |
Fresh lemon juice |
|
|
Salt & freshly ground black pepper to taste |
INSTRUCTIONS
MUSTARD SAUCE
Recently visited the Fla. Keys. M'ville was ok, but I thought the best food
in the area was at Monte's on Summerland Key, just a little ways back
toward the mainland. Excellent conch fritters, conch chowder, softshell
crab, fried fresh shrimp (giant portion!), blackened fish, etc. Very
reasonable too, un-greasy (for fried food) and super friendly. Screened-in
dining area. The conch fritters were so awesome that I obtained the recipe:
PROCEDURE: Rinse the conch and remove and discard the orange fin and the
foot. Chop the conch in the container of a food processor. Chop the
vegetables by hand so that there are crunchy pieces in the fritters. Put
the chopped conch and vegetables in a bowl, add the seasonings, egg, and
mix in the flour. Roll into small balls. Make the mustard sauce (see
below). Bring the oil to 350 degrees. Add 1 fritter at a time, waiting a
few seconds before adding the next. Fry only 5 at a time, removing and
adding as they are cooked. (Cooking so few fritters at a time means that
the oil is kept at a constant temperature rather than dropping a few
degrees each time more food is added. This keeps the fritters crunchy
rather than oil logged.) Fry for 5 minutes or until golden and light. Drain
and serve with the mustard sauce. Makes ~30 fritters.
MUSTARD SAUCE: Mix the ingredients except salt & pepper. Add those
gradually to taste. Enjoy!
Will <wdborgeson@ucdavis.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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