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Conch Fritters Recipe

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This recipe for Conch Fritters, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vijay Mohabir
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Conchs
2 Cups of flour
2 Teaspoon of baking powder
1/4 teaspoon of lime juice
Tyme Leaves (To your liking)
Pepper (To your liking)
1/4 Onion
1/4 Sweetpepper
1/4 Stick Celery
Water
Oil

Directions:
Directions:
Put conch, lime juice, tyme leaves, onion, sweetpepper, celery and pepper in food processor and blend together. You may add conch if you prefer plenty conch in the fritter. Once this is blended, pour into bowl and add flour and baking powder. Add water to soften it but not too much. Once the batter is semi thick, put oil into pan to deep fry. Once the oil is hot, spoon batter one tablespoon at a time in the oil to deep fry. Make sure there is enough oil for deep frying and not regular frying. The fritter should rise to the top. Keep turning until the fritter is brown and done. If the fritter does not rise, add another teaspoon of baking powder. When the fritter is done, put into a bowl with napkin to absorb the oil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min

 

 

 

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