Frituras de caracol (columbian conch fritters)
20 Fritters
Ingredients
| Quantity | 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 | ||
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.