I’m heading to Key West to research my upcoming book, Two Headed Snake of Key West and indulge on MANY of these Conch Fritters. Can’t wait.
Serving Size: 5
Ingredients 1/2 Cup Celery — chopped 1/2 Medium Yellow Onion — chopped 1/4 Medium Green Bell Pepper — chopped 1/2 pound Conch Meat — ground 1 whole Egg 1 Each Egg White 2 Tablespoons Milk 1/4 Tablespoon White Wine 1/4 Tablespoon Tabasco Sauce 1 teaspoon Worcestershire Sauce 6 Tablespoons Flour 1/3 cup Italian bread crumbs 1/4 ounce Granulated Sugar 1 teaspoon Baking powder 1/4 teaspoon Salt 1/8 teaspoon Cayenne pepper 1/4 Tablespoon White pepper 1/3 teaspoon Italian Seasoning 2 Tablespoons Parmesan Cheese — grated
Directions Mix all ingredients together in mixer with paddle. Or mix by hand.
Put all ingredients in before turning on…do not overmix…do not undermix
Refrigerate for 2 hours. Deep Fry at 350 F. Use ice cream scoop, do not make too big. They will be fairly dark in color when they are done.
Serving Ideas: Serve with cocktail sauce.