Conch Fritters

Name: Conch Fritters
Yield: 2
Ingredients: 10 tablespoons Wheat flour; 1 Egg; 2 Onion; 2 tablespoons Garlic; 1 tablespoon Salt; 1 tablespoon Black pepper; Vegetable Oil; Lime; 0.5 Red Pepper; 0.5 Green Pepper; 1 teaspoon Chilli Flakes; 1 teaspoon Basil; 2 Chilli; cans Conchs

Media

Contains allergens

Cereales con glutenHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein14 %11 g
Carbs74 %58 g
Fat12 %4 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	299 kcal	82 kcal
Protein	11 g	3 g
Carbs	58 g	16 g
Fat	4 g	1.1 g

One serving is about 363 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty49/100
Recipe completeness40/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Cayman Islands

Ingredients

10 tablespoons Wheat flour
1 Egg
2 Onion (large)
2 tablespoons Garlic (chopped)
1 tablespoon Salt
1 tablespoon Black pepper
Vegetable Oil (For frying)
Lime (Juice of 2)
0.5 Red Pepper
0.5 Green Pepper
1 teaspoon Chilli Flakes
1 teaspoon Basil
2 Chilli
cans Conchs

Instructions

Note: Make the conch mix the day before and store in the refrigerator to allow time for flavours to meld together. Tartar sauce can also be prepared beforehand. Just combine all the ingredients and mix well. Cover and refrigerate.
Use your food grinder to grind together the conch pieces, red and green peppers, onions and hot peppers. Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly. Then add your egg and mix again. Lastly, add your flour one tablespoon at a time and mix until combined. You can either plastic wrap it and let sit in the fridge for an hour or overnight.
Once you're ready to fry, fill the deep-frying pan with about 1 ½ to 2 inches of a high heat oil of your choice. Turn stove on to a medium-low heat.
Use two spoons to form 1-inch balls and drop them into the hot oil one at a time. Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked. Repeat until you have used all the conch mixture. Serve with your tartar sauce and lime wedges.