Caribbeanconchfritterswithislandhotsauce Recipes
CARIBBEAN CONCH FRITTERS WITH ISLAND ' HOT' SAUCE
Have been searching for the right recipe for a long time and when we made these they were out of this world. I found it on Emerils.com and what a find it is! We did not make the Island Hot Sauce - be careful this is really hot.
Provided by Manami
Categories Caribbean
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 30
Steps:
- In a saute pan, add canola oil and heat.
- Add the conch, onion and garlic; saute until translucent, about 3 minutes.
- Remove from heat and cool.
- Make the batter by combining the eggs, milk, baking powder, and salt.
- Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
- Season with Tabasco and Worcestershire sauce.
- Stir in the parsley and the cooled conch mixture.
- Heat the oil to 360°F.
- Drop by the batter, a heaping tablespoon at a time, into the oil.
- When the fritters pop to the surface, roll them around in the oil to brown them evenly.
- Remove and drain on paper towels.
- Essence:.
- Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
- Season immediately with the Essence.
- Island Hot Sauce:.
- Sweat onion, carrots and peppers till soft, about 5 minutes.
- Cover with water and vinegar.
- Simmer till carrots are very tender.
- Puree in blender and season to taste, with vinegar and salt.
- Thin, as necessary, with a bit more water.
- Serve with fritters and enjoy!
Nutrition Facts : Calories 2559.9, Fat 230.8, SaturatedFat 32.4, Cholesterol 163.4, Sodium 4772.1, Carbohydrate 105.2, Fiber 8.8, Sugar 6.3, Protein 26.4
CONCH FRITTERS - ISLAND STYLE
Conch fritters are a great favourite with people in the BAHAMAS, where this shellfish is found in abundance. In Geat Exuma, the Out-Island Regatta is held in April and during this period, the local conch seller makes fritters all day,starting at 6 a.m and using about 50 conch. She demonstrates her method smiling broadly, "Ever'body likes fritters, yez ma'am". From Caribbean Cooking For Pleasure, Mary Slater.
Provided by jenny butt
Categories Lunch/Snacks
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE BATTER:.
- Sift flour & salt together.
- Make a hollow in the middle.
- Pour in egg & HALF the milk.
- Beat well & gradually add the rest of the milk, onion, tomato, pepper pieces.
- Set the batter aside for 30 minutes.
- FOR THE FILLING:.
- Dry the conch chunks.
- Season with S&P.
- Coat with batter.
- Fry in hot oil/fat.
- Drain on absorbent paper.
Nutrition Facts : Calories 259.1, Fat 4, SaturatedFat 1.6, Cholesterol 102.8, Sodium 436, Carbohydrate 30.1, Fiber 2, Sugar 2.9, Protein 24.5
CARIBBEAN CALYPSO HOT SAUCE
Packed with tangy sweet flavor and a ton of heat! Reduce the number of peppers if you would like it milder. Store in the refrigerator.
Provided by Jordan VanDijk
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Stem and seed habanero peppers, wearing gloves.
- Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 5.8 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 583.9 mg, Sugar 4.1 g
CONCH FRITTERS (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. Poster's Note: I never use any recipes for Travel by Stove (this one included) that I am not reasonably certain come from traditional or authentic sources. I never add or remove ingredients from them before I post them to my blog or to Food.com, even if I think the recipe might benefit from changes. In this way I can be sure I'm giving my readers a true representation of cuisine from the region. Conch fritters are served in restaurants all over the islands, so many people think of them as a big part of the Bahamian tourist experience. If you can't find conch in your local market (and you probably can't), you can order a canned version online.
Provided by GiddyUpGo
Categories Caribbean
Time 35m
Yield 30 Fritters
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the dipping sauce ingredients.
- Finely mince or grind the conch meat.
- Sift the flour over the bowl containing the ground conch meat. Stir until the flour coats all of the meat.
- Gently fold in the chopped vegetables and the herbs, then add some water. You want just enough to bind it all together but not so much that the batter becomes runny.
- Heat up about two inches of oil in a stockpot. It's ready when it bubbles up around the non-stirring end of a wooden spoon.
- Scoop up some of the fritter batter and flatten it out into the spoon. The fritters need be a little thin because you don't want them to end up burned on the outside and raw in the middle. These aren't sushi fritters.
- Drop them into the oil. Flip them once during cooking so they will cook evenly.
- When they are a nice golden color on both sides take them out and drain them on a paper towel. Serve hot with the dipping sauce.
Nutrition Facts : Calories 61.2, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.5, Sodium 60.2, Carbohydrate 12.1, Fiber 0.6, Sugar 1.4, Protein 1.5
CARIBBEAN BBQ SAUCE II
Living in the Caribbean is a wonderful way of life! I am always trying to come up with new recipes that combine my new culture and my roots. Although I grew up in the Pacific Northwest, southern barbecue was a big part of my youth. Coming up with unique BBQ sauces was family fun. Spice this recipe up or down according to your personal taste.
Provided by BAJATHECAT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 12.7 g, Cholesterol 0.1 mg, Fat 1.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 271.8 mg, Sugar 10.4 g
CARIBBEAN CONCH FRITTERS
For anyone who has spent a vacation down south in the Caribbean likely has tried Conch Fritters. These are a soft and delicious seafood served simular to a veggie tray with a dipping sauce. The dipping sauce is to preferance, I have included my choice of sauce. The taste is matched by the difficulty finding conch at your supermarket. I found a few Asian supermarkets that carry conch meat always.
Provided by Michael Hulak
Categories Caribbean
Time 40m
Yield 5-10 serving(s)
Number Of Ingredients 12
Steps:
- Conch Fritters:.
- - Preheat oil to 325ºF.
- - Use blender to chop up the conch.
- - onions and garlic.
- - celery and carrots.
- - mix remaining ingredients into mixing bowl.
- - add more flour for sticky consitancy.
- - use 2 spoons to work batter into a 1 inch ball.
- - place the 1 inch ball into oil and cook until golden.
- Dipping Sauce.
- 1 cup Sour Cream.
- 1 tbsp relish.
- 2 tbsp orange french dressing.
- 1/2 tbsp lemon juice.
- 1 tbsp sugar.
- - combine and chill.
- - salt to taste.
Nutrition Facts : Calories 224.2, Fat 3.5, SaturatedFat 1.2, Cholesterol 121.7, Sodium 678.4, Carbohydrate 26.7, Fiber 2, Sugar 2.6, Protein 20.6
BAHAMIAN CONCH FRITTERS
Probably the most popular recipe in the Bahamian/Caribbean cuisine. Fresh Conch isn't always easy to find, and it has to be fresh. Be careful to keep it refrigerated and use as soon as possible.
Provided by mewmew
Categories Mussels
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine conch with chopped vegetables.
- 2. Add egg.
- 3. Mix flour, baking powder and salt together and add to conch mixture.
- 4. Season to taste.
- 5. Form into balls 1 - 2 inches in size.
- 6. Heat oil in a deep skillet to 375 deg. To prevent cooling the oil too quickly, drop one fritter at a time into the pan, waiting a few seconds before adding additional fritters.
- 7. Fry 3 - 5 minutes until golden brown on all sides, turning the fritters as they rise to the surface.
- 8. Drain on paper towels.
- Serve with Key Lime Mustard Sauce (recipe to come) or other coctail sauce.
Nutrition Facts : Calories 1449.6, Fat 146.7, SaturatedFat 19.2, Cholesterol 35.2, Sodium 399.9, Carbohydrate 32.8, Fiber 2.2, Sugar 2.5, Protein 5.4
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