Get this recipe courtesy of Dino Bach, owner of Dino's Lounge in Ferndale. Learn more by logging on to www.dinoslounge.com.
INGREDIENTS DAY 1 • Chopped Conch Meat 2 lbs. • White Onion Diced 1/2 cup • Red Bell Pepper Diced Fine 1/3 cup • Yellow Bell Pepper Diced Fine 1/3 cup • Green Bell Pepper Diced Fine 1/3 cup • Celery Peeled and Diced Fine 1/3 cup • Garlic Minced 2 TBL spoon • Zest and Juice of 2 limes
Mix ingredients together, cover and let marinate in refrigerator over night——— Over night marinating is very important in that conch meat is very firm. Juices from the lime will help break down and provide a tender meat.
INGREDIENTS DAY2 • Flour 2 cups • Cayenne Pepper 1 tsp • Sea Salt 1 tsp • Red Pepper Flakes (dry) 1/2 tsp Wisk together and add… • Milk 2 cups • Eggs 2 cups
COOKING DIRECTIONS • Mix marinated conch and fritter mix together in a large mixing bowl • Using a 1 oz triggered ice cream scoop, drop fritter mix into pre-heated vegetable or peanut oil at 325 degrees • Cook until golden brown and remove from oil • Let sit in a perforated pan or on paper towel for 30 seconds before serving
*** Serve with tropical remoulade or other appropriate dipping condiment
Wednesday, May 22 2013 9:36 AM EDT2013-05-22 13:36:14 GMT
Get this recipe courtesy of Jim Glowacki and the folks at the St. Mary's Polish Country Fair happening May 24-27 on the grounds of St. Mary's Preparatory in Orchard Lake.
Get this recipe courtesy of Jim Glowacki and the folks at the St. Mary's Polish Country Fair happening May 24-27 on the grounds of St. Mary's Preparatory in Orchard Lake.
