Recipe courtesy of Michele Salgado and Henry Salgado

Spanish River Conch "Jelly" Donuts

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 24 donuts
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Ingredients

Conch Fritter Batter:

Sriracha Honey:

Creamy Manchego Dressing:

Directions

  1. 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.
  2. For the Sriracha honey: Combine the honey and Sriracha in a small bowl. Whisk well and transfer to a squeeze bottle. Set aside
  3. 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.
  4. 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.
  5. Remove the donuts from the fryer and drain on paper towels.
  6. 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.

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