Conch Fritters

   

CONCH SALAD 

Ingredients:

Conch meat                  Red wine Vinegar
Salt & pepper                Oregano
Basil Onion                   Olive oil
Celery                          Garlic flakes

Directions:

Make sure the meat is clean and cooked, peal the dark outer wrinkled skin away to reveal the firm white meat, (most conch will appear to be on the grisly side) dice it up and season it with the rest of the ingredients, slice the onions in thin rings and slice the celery in thin half moon slices, let marinate in the fridge for a few hours and serve with crackers. (You can also sprinkle with a little tenderizer because if you have never eaten them before-they can be a little chewy)

They do make a good addition to a seafood dinner, you can also sprinkle them in with lettuce as another style salad, and after you prep them as above and let them season for a few hours. After they are cleaned you can store them in the freezer, and then thaw slowly before making the salads as above. Hope this helps you.

CONCH FRITTERS

Ingredients:

12 conchs (about 2 lb) meat extracted, cleaned and ground in a food grinder
3 eggs, separated, and the whites stiffly beaten
1/2 cup finely chopped onion
1 large tomato, peeled seeded and chopped
2 Tbsp. finely chopped fresh parsley
1 garlic clove, finely chopped
1 tsp of salt
1/2 tsp. black pepper

1 cup fine cracker crumbs
1 Tbsp. cream (optional)

Directions:

Combine the Conch meat, egg yolks, onion, tomato, parsley, garlic, salt and pepper, and crumbs. Blend thoroughly. If the mixture is too stiff to drop from a spoon, blend in the cream. Fold the egg whites into the mixture. Heat a well oiled iron skillet or griddle to sizzling. Drop the mixture by tablespoons onto the hot pan. Cook until browned on one side-about two minutes-then brown the other side.

Serves 4 to 6

Nice with lime juice, tartar sauce or lemon butter.

Submitted By:

Willie G.