Spanish River Conch "Jelly" Donuts

Recipe courtesy of Henry and Michele Salgado, Spanish River Grill, New Smyrna Beach, Florida
Show: Emeril's Florida Episode: Some Central Florida Favorites
TOTAL TIME: 1 hr 25 min
Prep: 1 hr 15 min
Inactive Prep: --
Cook: 10 min
YIELD: 24 donuts
LEVEL: Intermediate

ingredients

CONCH FRITTER BATTER:
  • 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
      CREAMY MANCHEGO DRESSING:
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      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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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