Recipe courtesy of Emeril Lagasse
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
about 2 dozen

Ingredients

  • 1 1/2 pounds conch meat
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onions
  • Essence (recipe follows)
  • 1 tablespoon chopped garlic
  • 3 eggs, beaten
  • 1 1/2 cup milk
  • 2 teaspoons baking powder
  • salt
  • cayenne
  • 3 1/4 cup flour
  • 1 tablespoon chopped parsley
  • Solid vegetable shortening for deep-frying
  • 1 cup Mango Chutney
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Using a meat mallet, pound out the conch. Using a sharp knife, small dice the conch. Heat the oil in a skillet over medium-high heat. Add the onions. Season with Essence. saute for about 3 minutes, or until slightly wilted. Season the conch with Essence. Add the conch, and saute for 2 minutes. Stir in the garlic. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the conch mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Essence. To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

Combine all ingredients thoroughly.

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