| previous | next |
Title: Monte's Conch Fritters With Mustard Sauce
Categories: Spice Shellfish
Yield: 1 Servings
| 1 | lb | Conch or shrimp (or |
| Abalone) | ||
| 2 | Red bells | |
| 2 | Green bells | |
| 2 | lg | Onions |
| 1 | tb | Cayenne, or more to taste |
| 2 | ts | Old Bay seasoning |
| 1 | Egg | |
| 2 1/2 | c | Self-rising flour |
| Oil for frying | ||
| MUSTARD SAUCE | ||
| 3 | tb | Mayonnaise (or plain |
| Yogurt) | ||
| 1 | tb | Prepared mustard (I'd use |
| Coleman's) | ||
| 1 | ts | Fresh lemon juice |
| Salt & freshly ground black | ||
| Pepper to taste |
Recently visited the Fla. Keys. M'ville was ok, but I thought the best food in the area was at Monte's on Summerland Key, just a little ways back toward the mainland. Excellent conch fritters, conch chowder, softshell crab, fried fresh shrimp (giant portion!), blackened fish, etc. Very reasonable too, un-greasy (for fried food) and super friendly. Screened-in dining area.
The conch fritters were so awesome that I obtained the recipe:
Rinse the conch and remove and discard the orange fin and the foot. Chop the conch in the container of a food processor. Chop the vegetables by hand so that there are crunchy pieces in the fritters. Put the chopped conch and vegetables in a bowl, add the seasonings, egg, and mix in the flour. Roll into small balls. Make the mustard sauce (see below). Bring the oil to 350 degrees. Add 1 fritter at a time, waiting a few seconds before adding the next. Fry only 5 at a time, removing and adding as they are cooked. (Cooking so few fritters at a time means that the oil is kept at a constant temperature rather than dropping a few degrees each time more food is added. This keeps the fritters crunchy rather than oil logged.) Fry for 5 minutes or until golden and light. Drain and serve with the mustard sauce. Makes around 30 fritters.
MUSTARD SAUCE
Mix the ingredients except salt & pepper. Add those gradually to taste. Enjoy!
Will previous next