Recipe courtesy of Michele Salgado and Henry Salgado
Total:
1 hr 15 min
Active:
1 hr 15 min
Yield:
24 donuts
Level:
Intermediate

Ingredients

Conch Fritter Batter:
  • 1 1/4 pounds conch, ground in a food processor
  • 2 cups all-purpose flour 
  • 1 cup milk 
  • 1/2 cup finely-diced red onion 
  • 1/2 cup finely-diced green pepper 
  • 1/2 cup finely-diced red pepper 
  • 2 eggs, beaten 
  • 1 tablespoon salt 
  • 2 teaspoon baking powder 
  • 2 teaspoon minced garlic 
  • 2 teaspoon granulated sugar 
  • 1 teaspoon hot sauce 
  • 1/2 teaspoon black pepper 
  • 2 quarts vegetable oil, for frying 
  • 1/4 cup confectioners' sugar, for dusting 
Sriracha Honey:
  • 1 1/4 cup honey
  • 1/4 cup Sriracha sauce 
Creamy Manchego Dressing:
  • 1 1/4 cups sour cream
  • 1/2 cup finely grated Manchego cheese
  • 1/2 cup mayonnaise 
  • 2 tablespoons heavy cream 
  • 1 tablespoon sugar 
  • 1 teaspoon minced scallions 
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper 

Directions

For the conch fritter batter: Mix the conch, flour, milk, onion, green pepper, red pepper, eggs, salt, baking powder, garlic, sugar, hot sauce and black pepper in a stand mixer fitted with a paddle attachment on the lowest speed until well combined. Refrigerate until ready to use.

For the Sriracha honey: Combine the honey and Sriracha in a small bowl. Whisk well and transfer to a squeeze bottle. Set aside

For the creamy Manchego dressing: Combine the sour cream, Manchego, mayonnaise, cream, sugar, scallions, Worcestershire sauce, hot sauce, salt and pepper in a large bowl until well combined. Refrigerate until ready to use.

Finish making the fritters: Heat the oil to 350 degrees F in a large pot or turkey fryer. Use a 1-ounce ice cream scoop to portion the fritter batter. Using your hands, roll the batter into balls and gently put them in the oil. Fry until firm and golden brown, about 4 minutes. If they look dark, lower the oil temperature or cook time slightly.

Remove the donuts from the fryer and drain on paper towels.

To assemble: Inject each donut with some Sriracha honey using the squeeze bottle. Place the donuts on a large platter. Dust with confectioners' sugar and serve with the creamy Manchego dressing for dipping.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

River Steam Boat

Recipe courtesy of Luke Nguyen

Fall River Clam Chowder

Recipe courtesy of Emeril Lagasse

Emeril's Fall River Pork Chow Mein

Recipe courtesy of No Author

Peanut Butter and Jelly Donut Sandwiches

Mother of the Pearl River Grilled Oysters Bruschetta

Recipe courtesy of Bob Owen

Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades

Recipe courtesy of Roy Breiman

Snoqualmie River "Hot Rocks" Pacific Coast Seafood and Marinades

Recipe courtesy of Roy Breiman

Grilled Marinated Eel River T-Bone Steaks with Truffle Tremor Butter

Recipe courtesy of Ron Garrido

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here