4 - 6 servings
How to cook Conch Fritters
- 12 conchs (sea snails), about 2 pounds
- 3 eggs, the yolks separated from the whites, and the whites stiffly beaten
- 1/2 cup finely chopped onion
- 1 large tomato, peeled, seeded and chopped
- 2 tablespoons finely chopped fresh parsley
- 1 garlic clove, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fine cracker crumbs
- 1 tablespoon cream, optional
- Extract meat from conchs, clean and grind in a meat grinder.
- 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 cast-iron skillet or griddle to sizzling. Drop the mixture by tablespoonfuls onto the hot pan.
- Cook until browned on one side - about 2 minutes - then brown the other side.
- Serve the Conch Fritters hot with lime juice, tartar sauce or lemon butter.
The Conch Fritters recipe easy to cook and so good!
(Konk) is a common name which is applied to a number of different species of medium-sized to large sea snails. Second in popularity only to the escargot for edible snails, the "meat" of the conch is used as food, either eaten raw, as in salads, or cooked, as in fritters, chowders, gumbos, and burgers.
This recipe for Conch Fritters serves/makes: 4 - 6 servings
The Conch Fritters recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snails
Preparation Method: Deep Fried
(more Deep Fried