CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
The LEM grinder made fast work of the conch which was still partially frozen, so I didn't have to put some of the grinder parts in the freezer. I did two size dies, one for the fritters and one for chowder.
Fritter grind
The other ingredients
Finished Batter
Raw Fritters
Finished fritters with "Cold Fried" French Fries
This is a friends recipe given to me back in the '80's when I was actively involved with recreational scuba. He passed away many years ago. He was a noted, published U/W photographer for "Skin Diver" mag. RIP Steve Lucas.
Steve's 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 aprox 1” balls, and deep fry until golden brown, 350-375. Do a test ball first to see if you need to raise or lower temp to get it cooked thru but golden brown. We've also made these with abalone.
Fritter grind
The other ingredients
Finished Batter
Raw Fritters
Finished fritters with "Cold Fried" French Fries
This is a friends recipe given to me back in the '80's when I was actively involved with recreational scuba. He passed away many years ago. He was a noted, published U/W photographer for "Skin Diver" mag. RIP Steve Lucas.
Steve's 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 aprox 1” balls, and deep fry until golden brown, 350-375. Do a test ball first to see if you need to raise or lower temp to get it cooked thru but golden brown. We've also made these with abalone.