Conch Flyer Fritters Recipes

Steps:

• Mix together the conch, peppers, onion, carrot, celery and egg in a bowl. Add flour, buttermilk, baking powder, sugar, basil, garlic powder, oregano, salt and 8 ounces water. Let stand, refrigerated, for 4 hours.
• Heat oil to 325 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
• Scoop Ping-Pong-size balls of batter and drop into the oil. Keep fritters from floating with a mesh screen. Remove after 5 minutes. Let rest for at least 2 more minutes.

Steps:

• Cook gator in olive oil in a pan until cooked through; chill meat thoroughly.
• Add egg, mustard, scallions, garlic, Garlic Butter, red pepper and baking powder to gator in a mixing bowl. Add the flour a little at a time, adjusting until the mixture is a little looser than that of a meatball (you may not need to add the whole amount). Form into 3-inch ovals.
• Saute in some oil in a skillet until golden, 2 minutes on the first side and 1 minute on the second side.
• Place the butter in a large stand mixer and beat on low speed for 3 minutes. Add chopped garlic, shallots and granulated garlic. Beat for 2 minutes on medium speed. Turn back to low speed and add the wine and lemon juice. Beat on high speed for 2 minutes. Turn to low speed and add the parsley; beat 30 seconds and turn off mixer.
• Mix together mayo, dill, white pepper, cayenne and lemon juice in a bowl.

Steps:

• Sift together flour and cornstarch. In a large mixing bowl whip together eggs, egg whites, and milk. Add all other ingredients and mix well. Season with salt and white pepper.
• Heat a deep pot halfway filled with peanut oil to 350 degrees F. Using a small scoop (1 ounce) place batter in oil and fry until golden brown.
• Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce.

Steps:

• Combine all ingredients except for flour in a large bowl. Mix well. Slowly add flour, mixing to combine well to a thick, heavy batter. Drop ping-pong ball size fritters into hot shortening (350 degrees). Cook for approximately 2 to 3 minutes, until golden brown. Stick fritter with toothpick to be sure middle is done. Serve on a bed of lettuce with cocktail sauce, key lime sauce, honey mustard or lemon wedges.

Steps:

• Heat the oil in large pot or deep fryer to 365F (185 degrees C).
• In a bowl, mix the flour, egg and milk.
• Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.
• Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
• Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
• BE CAREFUL!
• Remove the basket or with slotted spoon and drain on paper towels.
• Now, is the time to slightly season, again.
• In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.
• Serve dipping sauce on the side with the fritters.
• Enjoy!

Steps:

• Make the Key lime aioli: In a small bowl, whisk together the mayonnaise, lime juice, salt, and hot sauce until well combined, then refrigerate until ready to serve.
• Make the fritters: Fill a medium pot with 4 inches of vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
• Add the conch meat to a food processor and pulse until finely minced. Scoop the conch into a large bowl and wipe the food processor clean.
• Add the carrot, celery, jalapeño, bell pepper, red onion, and cilantro to the food processor and pulse until finely chopped, leaving some larger pieces for added texture.
• Transfer the mixture to the bowl with the minced conch, along with the flour, curry powder, baking powder, cayenne, salt, and beer. Stir until just combined, being sure not to overmix.
• Working in batches of 8-10 at a time, use a 1-ounce scoop to portion the batter into the hot oil and fry, turning the fritters frequently with a slotted spoon or spider, until crispy and golden brown, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter, letting the oil return to temperature between batches.
• Serve the fritters warm with the lemon wedges and Key lime aioli.
• Enjoy!