Conch Fritters With Mango Chutney Recipe

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Servings: 12

Ingredients

Cost per serving $0.15 view details
  • 1 1/2 lb Conch meat
  • 2 Tbsp. Vegetable oil
  • 1/2 c. Minced onions Bayou Blast see * Note
  • 1 Tbsp. Minced garlic
  • 3 x Large eggs beaten
  • 1 1/2 c. Lowfat milk
  • 2 tsp Baking pwdr Salt to taste Cayenne pepper to taste
  • 3 1/4 c. Flour
  • 1 Tbsp. Minced parsley Solid vegetable shortening for deep-frying
  • 1 c. Mango chutney

Directions

  1. Using a meat mallet, lb. out the conch. Using a sharp knife, small dice the conch. Heat the oil in a skillet over medium-high heat. Add in the onions. Season with Bayou Blast. Saute/fry for about 3 min, or possibly till slightly wilted. Season the conch with the Creole seasoning. Add in the conch, and saute/fry for 2 min. Stir in the garlic. Remove and set aside to cold.
  2. Make a batter by combining the Large eggs, lowfat milk, baking pwdr, 1 tsp. of salt, and 1/4 tsp. of cayenne. Add in the flour, 1/4 c. at a time, beating and incorporating till all is used and the batter is smooth. Stir in the parsley. Add in the conch mix to the batter and fold to mix.
  3. Heat the shortening to 360 degrees. Drop the batter, a heaping Tbsp. at a time, into the warm oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them proportionately. Remove and drain on paper towels. Sprinkle the fritters with Bayou Blast.
  4. To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve hot.
  5. This recipe yields about 2 dozen fritters.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 79g
Recipe makes 12 servings
Calories 175  
Calories from Fat 36 21%
Total Fat 4.12g 5%
Saturated Fat 0.8g 3%
Trans Fat 0.06g  
Cholesterol 54mg 18%
Sodium 32mg 1%
Potassium 103mg 3%
Total Carbs 27.67g 7%
Dietary Fiber 0.9g 3%
Sugars 1.78g 1%
Protein 6.12g 10%
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