Conch Fritters with Dipping Sauce
Conch Fritters are very popular in the seafood restaurants here in South Florida and in the Caribbean. Sometimes they’re served with a dipping sauce or cocktail sauce, and sometimes just with lemon or lime wedges. They’re a great appetizer and easy to make. If you can’t find conch, you can also substitute shrimp and they’re just as delicious. The dipping sauce adds some zest to the fritters. You can adjust the heat to your own taste by adding more or less of the hot sauce in the dipping sauce.
Yield: Approximately 36 fritters
1 cup fresh conch meat
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, chopped
1 medium purple onion, chopped
1 rib celery
2 cloves garlic
¾ cup bread crumbs
¼ cup milk
3 Tablespoons lime juice
1 Tablespoon parsley
1 Tablespoon hot sauce
½ teaspoon salt
½ teaspoon black pepper
oil for frying
1 lemon, cut in wedges
For Dipping Sauce:
1 cup mayonnaise
2 Tablespoon hot sauce
Juice of 3 limes
1 Tablespoon ketchup
Put conch, red pepper, yellow pepper, onion, celery and garlic in food processor. Process for approximately 30 seconds, until everything is minced.
Stir in bread crumbs, eggs, milk, lime juice, parsley, hot sauce, salt and pepper.
For dipping sauce, combine mayonnaise, hot sauce and lime juice in a small bowl and set aside.
In a large pot heat oil to 350 degrees. Drop conch mixture by heaping tablespoons into the hot oil. Fry until golden, about 3-4 minutes. Drain on paper towels. Garnish with lemon wedges and serve hot with dipping sauce.