CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Steve Lucas gave this recipe to me. Back in the '80's he was a well known U/W photographer. His pictures often graced the pages of Skin Diver magazine.
Conch Fritters
2 lbs conch, diced (I cut up in big chunks and use the food processor)
2 tubes Ritz crackers, crushed – I use about 1-1/2 tubes to start then add if necessary
¼ cup peeled, seeded, and diced tomatoes
¼ cup chopped parsley
½ cup chopped onion
½ tsp garlic paste (Lawry’s)
6 eggs, add 1 at a time
1 finely chopped pickled jalapeno (Old El Paso)
Mix together, form in balls (golf ball), and deep fry until golden brown.
Trust me you won't be asking "Where's the conch".
Craig
Conch Fritters
2 lbs conch, diced (I cut up in big chunks and use the food processor)
2 tubes Ritz crackers, crushed – I use about 1-1/2 tubes to start then add if necessary
¼ cup peeled, seeded, and diced tomatoes
¼ cup chopped parsley
½ cup chopped onion
½ tsp garlic paste (Lawry’s)
6 eggs, add 1 at a time
1 finely chopped pickled jalapeno (Old El Paso)
Mix together, form in balls (golf ball), and deep fry until golden brown.
Trust me you won't be asking "Where's the conch".
Craig