Conch Fritters

Recipe Ingredients

6 oz	170g	Conch meat - diced
2		Eggs
1 1/2 teaspoons	7.5ml	Bayou Blast - see * Note
1/4 cup	36g / 1.3oz	Diced green bell pepper
2 tablespoons	30ml	Chopped scallions
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Baking powder
1/2 cup	118ml	Milk
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 cups	93g / 3.3oz	Flour - (about)
		Tartar sauce, for serving - (optional)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter.

In a bowl combine conch, eggs, Bayou Blast, green pepper, scallions, garlic, baking powder and milk; mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop nicely from a spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by tablespoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with tartar sauce if you like.

This recipe yields 18 to 24 fritters.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-089 broadcast 03-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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