Conch Fritters & dressing

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Isabelle Fassinou

Conch Fritters & dressing

Post by Isabelle Fassinou » Wed Oct 10, 2007 9:57 am

Serves: 6
Country: Haiti

1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red pepper
1/2 small white onion, diced fine
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1/2 Scotch bonnet pepper, seeded, minced
1/4 cup milk
3/4 pound chopped conch
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup vegetable (oil for frying)
Conch Fritters (Haiti) Dressing (recipe below)

In large bowl, mix flour and baking powder. Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper. Stir in milk; beat batter well. Stir in chopped conch, salt (if desired) and black pepper. (Ideally, Batter should rest in refrigerator for 2 hours or overnight to achieve the right--nonsticky--consistency.) In deep skillet or electric fryer, heat oil to 375*F. Using slotted spoon, remove fritters; transfer to paper towels to drain. Serve with the dressing in separate bowl.
Conch Fritters (Haiti) Dressing
Serves: 6

1/2 bunch watercress
1 small bunch parsley
1 small green bell pepper, Seeded, chopped
1/4 cup olive oil
1/4 teaspoon salt (optional)
1/4 Scotch bonnet pepper, seeded (remember to wash hands after handling)
1 tablespoon wine or balsamic vinegar
1/2 small yellow onion, chopped
1 or 2 garlic cloves chopped

In blender jar combine all ingredients; process until blended. Refrigerate the dressing until ready to serve. ... recipe=180

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