frituras de caracol (columbian conch fritters)
- Categories
- Seafood
- Appetizers
- Ethnic
- Yield
- 20 Fritters
| Measure | Ingredient |
|---|---|
| 2 cups | Conch meat; pounded, chopped fine (or substitute clams) |
| ¼ cup | Onions; grated |
| ¼ cup | Olives, ripe; chopped fine |
| 4 teaspoons | Pimiento; chopped fine |
| 1 teaspoon | Garlic cloves; minced |
| ½ teaspoon | Basil |
| ½ teaspoon | Tarragon |
| 3 dashes | Habanero Hot Sauce |
| 1 | Chile, habanero; seeded, stemmed, minced |
| 1 teaspoon | Baking powder; sifted |
| ½ cup | Flour, all-purpose; sifted |
| 1 | Eggs; well beaten |
| Oil, olive; for frying |
HEAT SCALE = HOT
In a bowl, combine all of the ingredients except the baking powder, flour, egg, and olive oil and set aside. In another bowl, sift the baking powder and flour together and mix with the egg. Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes. Place the oil in a frying pan and bring up to 380F. Carefully drop dough balls into the oil and cook until brown. Remove with a slotted spoon and drain on paper towels.
Similar recipes
- Bahamian conch chowder
- Basic arepa dough (columbian/venezuelan)
- Caracoles con frijoles colorados
- Columbian squash stuffed with dirty rice
- Conch chowder
- Conch chowder #1
- Conch chowder #2
- Conch fritters
- Conch fritters with mango chutney
- Conch salad
- Conch sausage
- Conch stew
- Fish dinner columbian coast
- Flank steak columbian style
- Frituras de cangrejo (crab fritters)
- Frituras de caracol (columbian conch fritters
- Frituras de platano (banana fritters)
- Frituras de quinoa
- Key west conch chowder
- Kumara fritters - frituras de yautia
Random recipe of the day
Follow us
