© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Emeril Lagasse
¼ pound conch meat, cleaned, cooked, and small diced
½ cup diced onion
1 tablespoon garlic
1 ½ cups milk
2 tablespoons baking powder
1 teaspoon salt
3 ¼ cups flour
hot red pepper sauce
1 tablespoon chopped parsley
1 quart vegetable oil, for frying.
Island Hot Sauce
In a sauté pan, add canola oil and heat. Add the conch, onion, and garlic and sauté until translucent, about 3 minutes. Remove from the heat and cool. p Make the batter by combining the eggs, milk, baking powder, and salt. Add the flour, ¼ cup at a time, beating and incorporating until all is used and the batter is smooth. Season with hot sauce and Worcestershire sauce. Stir in the parsley and the cooled conch mixture.
Heat the oil to 360°F. Drop the batter, a heaping tablespoon at a time, into the oil. When the fritters pop to the surface, roll them around in the oil to brown them evenly. Remove and drain on paper towels. Season immediately with Essence. Serve with Island Hot Sauce.
For the Essence (Emeril's Creole Seasoning):
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about ⅔ cup
For the Island Hot Sauce:
1 onion, chopped
2 carrots, chopped
3 Scotch bonnet peppers, halved and seeds and stems removed
water, to cover
2 tablespoons sherry vinegar, add more or less, to taste
Sweat the onion, carrots and peppers in vegetable oil until slightly softened, about 5 minutes. Cover with water and add vinegar. Simmer until the carrots are very tender. Purée in a blender and season, to taste, with vinegar, and salt. Thin, as necessary, with more water.