"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Conch Fritters with Mango Salsa Recipe

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This recipe for Conch Fritters with Mango Salsa, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Surrena
Added: Saturday, July 4, 2009


1 lb conch meat, pounded flat
1 green pepper, chopped fine
1 red pepper, chopped fine
1/2 red onion, chopped fine
1/2 white onion, chopped fine
3 seeded habanero peppers
2 t Worchester sauce
2/3 bottle flat beer
1 1/2 c Bisquick
1 egg
1 pinch thyme
2 t cilantro
1 garlic clove, minced
salt & pepper to taste

Mix all ingredients and let sit for at least 1hour up to 24 hours in fridge. Table-Spoon into hot oil and fry til brown, drain on towel.

Personal Notes:
Personal Notes:
Appetizer for Molly's Caribbean cuisine




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