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Old 02-27-2017, 06:52 AM
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Dogboa Dogboa is offline
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Default Conch Fritters

The LEM grinder made fast work of the conch which was still partially frozen, so I didn't have to put some of the grinder parts in the freezer. I did two size dies, one for the fritters and one for chowder.

Fritter Grind


The other ingredients


The finished batter


The raw fritters


Finished fritters with "Cold Fried" French Fries


This is a friends recipe given to me back in the '80's when I was actively involved with recreational scuba. He passed away many years ago. He was a noted, published U/W photographer for "Skin Diver" mag. RIP Steve Lucas.

Steve's Conch Fritters

2 lbs conch, diced (I cut up in big chunks and use the food processor)
2 tubes Ritz crackers, crushed – I use about 1-1/2 tubes to start then add if necessary
cup peeled, seeded, and diced tomatoes
cup chopped parsley
cup chopped onion
tsp garlic paste (Lawry’s)
6 eggs, add 1 at a time
1 finely chopped pickled jalapeno (Old El Paso)

Mix together, form in aprox 1” balls, and deep fry until golden brown, 350-375. Do a test ball first to see if you need to raise or lower temp to get it cooked thru but golden brown.
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Old 02-27-2017, 03:16 PM
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QSis QSis is offline
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Default Re: Conch Fritters

That stuff looks wonderful, Dog and med!

I've made the conch fritters once, and I order them whenever I see them on the menu (mainly in the South and the islands). Great with ice cold beer!

Lee
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