Margaritaville Conch Fritter Recipe
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Margaritaville Conch Fritter Recipe
Would love it if anyone can give me a recipe for the Conch Fritters at Margaritaville. They were delicious and I have tried a couple of recipes and they just don't come out the same!
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They're called Bahama Mama conch fritters, and they WERE quite tasty now that I think about it! (It's been AGES since I was there). I'll be darned if I can find the recipe on the web though. As for the "tagline" under your name, don't fret. It just refers to your "posting status." As you post more, it will change to different things. I'm sure you shan't be a keet phor long! Check out the FAQ section phor a better definition. Welcome to our little sand lot!
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Well... this is from The Margaritaville Cookbook I have:
INGREDIENTS:
1/2 lb conch meat
2 T vegetable oil
1/4 c. onion, chopped
1/4 c green pepper, chopped
1 celery rib, diced
1 T garlic, chopped
2 eggs, beaten
1 c. buttermilk
1 t baking powder
2 T Crystal
1/2 c self-rising cornmeal
3/4 c all purpose flour
Solid vegetable shortening, for deep-frying
Salt & Cayenne pepper
PREPARATION:
Use a meat mallet to pound the conch into a flat 1/4-inch steak, then dice the conch into small pieces with a knife. If you use a food processor to do this, the conch meat is likely to become a bit more gummy than you want and will be difficult to mix the other ingredients.
In a large skillet heat the 2 T of vegetable oil over medium temperature.
Add the onions, pepper, and celery, then saute for about 3 minutes.
Season the conch with cayenne pepper, then add the conch to the skillet. Saute for 2 minutes.
Add the garlic to the skillet, then stir.
Remove the skillet from the heat and allow this mixture to cool.
In a lare mixing bowl, combine the eggs, milk, buttermilk, baking powder, 1 t. of the salt, and the Crystal sauce.
In a smaller mixing bowl, combine the self-rising cornmeal and flour.
Gradually add the cornmeal and the flour mixture, 1/4 c at a time, to the larger bowl of wet ingredients and incorporate until the batter is smooth.
Fold the conch mixtrue from the skillet into the batter.
Heat the shortening to 360 degrees F.
Use a tablespoon to drop the batter, one spoonful at a time, into the hot oil.
As the fritters rise to the surface of the hot oil, use a slotted spoon to roll them until each is evenly browned.
Remove the fritters with the slotted spoon and drain on paper towels.
Season with salt and cayenne pepper, then serve warm.
INGREDIENTS:
1/2 lb conch meat
2 T vegetable oil
1/4 c. onion, chopped
1/4 c green pepper, chopped
1 celery rib, diced
1 T garlic, chopped
2 eggs, beaten
1 c. buttermilk
1 t baking powder
2 T Crystal
1/2 c self-rising cornmeal
3/4 c all purpose flour
Solid vegetable shortening, for deep-frying
Salt & Cayenne pepper
PREPARATION:
Use a meat mallet to pound the conch into a flat 1/4-inch steak, then dice the conch into small pieces with a knife. If you use a food processor to do this, the conch meat is likely to become a bit more gummy than you want and will be difficult to mix the other ingredients.
In a large skillet heat the 2 T of vegetable oil over medium temperature.
Add the onions, pepper, and celery, then saute for about 3 minutes.
Season the conch with cayenne pepper, then add the conch to the skillet. Saute for 2 minutes.
Add the garlic to the skillet, then stir.
Remove the skillet from the heat and allow this mixture to cool.
In a lare mixing bowl, combine the eggs, milk, buttermilk, baking powder, 1 t. of the salt, and the Crystal sauce.
In a smaller mixing bowl, combine the self-rising cornmeal and flour.
Gradually add the cornmeal and the flour mixture, 1/4 c at a time, to the larger bowl of wet ingredients and incorporate until the batter is smooth.
Fold the conch mixtrue from the skillet into the batter.
Heat the shortening to 360 degrees F.
Use a tablespoon to drop the batter, one spoonful at a time, into the hot oil.
As the fritters rise to the surface of the hot oil, use a slotted spoon to roll them until each is evenly browned.
Remove the fritters with the slotted spoon and drain on paper towels.
Season with salt and cayenne pepper, then serve warm.
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I dunno 'bout in Jersey, SA... but you could get some shipped to you..
http://www.miamiseafood.com/conchcartt.html
http://www.miamiseafood.com/conchcartt.html
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Hey Penny, I sure hope you see this soon. I'm in the middle of making these. The instructions call for milk and buttermilk, but there's no milk listed in the ingredients. How much milk, or did you just type it by mistake in the directions? HELP PLEASE! They smell so good so far. I'd hate to botch them up!