Conch Fritters with Two Dipping Sauces

One of the first local foods you absolutely must try when visiting The Florida Keys even though they are very much a love ’em or hate ’em type of food.  Go to a well-known for quality seafood restaurant for the best ones.  FISH at mile marker 15 on the Overseas Highway (Route 1) in the Saddle Bunch Keys (some of the most beautiful waterviews are here)  on your way down to Key West, is an excellent little fresh seafood restaurant to stop in and get your first taste of The Keys without the crowds.

Ingredients:

1 bottle Canola oil for frying
(32 oz or larger)
2 TBSP butter
1/4 Vidalia or large Sweet onion,
minced
1 carrot, minced
2 stalks celery, minced
2 cloves garlic, finely minced
1 habanero pepper, minced
pinch of salt and coarse black pepper

Directions:

In a skillet, saute onion, carrot, celery and garlic in the butter until they are soft.Remove from heat and set aside.
Stir in habanero pepper, salt and pepper. Set aside.
In a large bowl, combine the following batter ingredients:

1 TBSP baking powder
Pinch of salt
3 eggs, beaten
1 cup milk
3 cups all-purpose flour
two dashes of hot sauce
Meat for the fritters:
1 pound cooked conch that has been pulsed through the food processor or
finely chopped

Directions:
Stir together the baking powder, salt, eggs, milk and flour, slowly adding the flour last, stirring until all is well incorporated.
Stir in a couple dashes of hot sauce.
Gently add vegetables and conch, stirring carefully.
Heat the oil over medium-high heat and then drop spoonfuls of the batter into the oil.
Fry them for about 4 to 6 minutes. They will float to the top. Roll them around to ensure entire fritter is browned.
Remove with a slotted spoon and drain on paper towel-lined plates. Serve with one or both of the following dipping sauces.

Dipping Sauces:

Key Lime Mustard Sauce

Ingredients:
2 cups mayonnaise

1 cup Key Lime juice

1/4 cup Maille Dijon mustard (or coarse/wholegrain)

2 tsp white sugar

1 tsp hot pepper sauce, or to taste

salt and ground black pepper to taste

Directions:
Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.

Mango Hot Sauce

Ingredients:

2 cups mango jelly

1 habanero pepper, minced

Directions:

Stir jelly and pepper together in a microwave safe bowl.
Heat in the microwave for about 30 to 45 seconds, or until the jelly is melted.

5 thoughts on “Conch Fritters with Two Dipping Sauces

    1. Clams crossed with scallops would be the closest. Chewy and rubbery if not prepared properly. Chef must pound conch to tenderize. I prefer conch
      minced very small and added to recipes like fritters and conch chowder (which is a delicious, spicy variation of Manhattan Clam Chowder.

      Liked by 1 person

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