Title: Conch Fritters
Categories: Gastropods Appetizer Southern
Yield: 18 Dozen

1/2	lb	Cleaned, skinned conch meat
2/3	c	All-purpose flour
1	ts	Baking powder
1/2	ts	Salt
1/4	ts	Pepper
3	tb	Milk
1		Egg, lightly beaten
1	tb	Butter or margarine, melted
		Vegetable oil
		Cocktail sauce

Grind conch meat using coarse blade of a meat grinder; set aside.

Combine flour, baking powder, salt and pepper in a medium mixing bowl. Add milk, egg, and butter, mixing well. Stir in ground conch.

Drop batter by tablespoonfuls into deep hot oil (375F.). Cook 2 minutes or until or until conch fritters float to the top and are golden brown. Drain on paper towels.

Transfer fritters to a warm serving platter, and serve with cocktail sauce.

1 The Southern Heritage Sea and Stream Cookbook. Oxmoor House. Birmingham, AL

MM Format by John Hartman Indianapolis, IN

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