Frituras de caracol (columbian conch fritters

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 \N Chile, habanero; seeded, stemmed, minced
1 teaspoon Baking powder; sifted
½ cup Flour, all-purpose; sifted
1 \N Eggs; well beaten
\N \N Oil, olive; for frying


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.

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