Emeril's conch fritters with mango chutney

Yield: 2 Dozen

Measure Ingredient
1½ pounds Conch meat
2 tablespoons Vegetable oil
½ cup Chopped onions
\N \N Essence of Emeril
1 tablespoon Chopped garlic
3 eaches Eggs; beaten
2 teaspoons Baking powder
\N \N Salt
\N \N Cayenne
3¼ cup Flour
1 tablespoon Chopped parsley
1 cup Mango chutney
\N \N Solid vegetable shortening
\N \N For deep-frying

Using a meat mallet, pound out the conch. Using a sharp knife, small dice the conch. Heat the oil in a skillet over medium-high heat. Add the onions. Season with Essence and saute for about 3 minutes or until slightly wilted. Season the conch with Essence. Add the conch and saute for 2 minutes. Stir in the garlic. Remove and set aside to cool.

Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt and ¼ teaspoon of cayenne. Add the flour, ¼ cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the conch mixture to the batter and fold to mix.

Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon to brown them evenly.

Remove and drain on paper towels.

Sprinkle the fritters with essence.

To serve: Spoon a pool of mango chutney in the center of each plate.

Arrange the fritters around the sauce. Garnish with parsley and serve warm.

From: Emeril Live Entered by: Roy Olsen roy@...

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