Frituras de caracol (columbian conch fritters)

20 Fritters

Ingredients

QuantityIngredient
2cupsConch meat; pounded, chopped fine (or substitute clams)
¼cupOnions; grated
¼cupOlives, ripe; chopped fine
4teaspoonsPimiento; chopped fine
1teaspoonGarlic cloves; minced
½teaspoonBasil
½teaspoonTarragon
3dashesHabanero Hot Sauce
1Chile, habanero; seeded, stemmed, minced
1teaspoonBaking powder; sifted
½cupFlour, all-purpose; sifted
1Eggs; well beaten
Oil, olive; for frying

Directions

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.