Caribbean Conch Fritters with Island Hot Sauce
- Canola oil
- 1/4 pound conch meat, cleaned, cooked, and small diced
- 1/2 cup diced onion
- 1 tablespoon garlic
- 3 eggs
- 1 1/2 cups milk
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 1/4 cups flour
- Hot red pepper sauce
- Worcestershire Sauce
- 1 tablespoon chopped parsley
- 1 quart vegetable oil, for frying.
- Essence, recipe follows
- Island Hot Sauce, recipe follows
- Essence (Emeril's Creole Seasoning):
- 2 1/2 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
- Island Hot Sauce:
- 1 onion, chopped
- 2 carrots, chopped
- 3 Scotch bonnet peppers, halved and seeds and stems removed
- Vegetable oil
- Water, to cover
- 2 tablespoons sherry vinegar, add more or less, to taste
- Kosher salt
In a saute pan, add canola oil and heat. Add the conch, onion, and garlic and saute until translucent, about 3 minutes. Remove from the heat and cool.
Make the batter by combining the eggs, milk, baking powder, and salt. Add the flour, 1/4 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 degrees 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.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.Island Hot Sauce:
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. Puree in a blender and season, to taste, with vinegar, and salt. Thin, as necessary, with more water.
Recipe courtesy Emeril Lagasse, 2002