Caribbean Conch Fritters With Island "hot' Sauce

Ingredients

Fritters

• canola oil
• 1/4 lb conch, cleaned, cooked & diced small
• 1/2 cup diced onion
• 1 tablespoon garlic
• 3 eggs
• 1 1/2 cups milk
• 2 tablespoons baking powder
• 1 teaspoon salt
• 3 1/4 cups flour
• 1 tablespoon chopped parsley
• 1 quart vegetable oil, for frying
• Tabasco sauce, to taste
• worcestershire sauce, to taste
• spice essence, to taste
• island hot sauce, to taste

Essence

• 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 leaves
• 1 tablespoon dried thyme

Island Hot Sauce

• 1 onion, chopped
• 2 carrots, chopped
• 3 scotch bonnet peppers, halved & seeded and stems removed
• 1-2 tablespoon vegetable oil
• 2 tablespoons sherry wine vinegar (to taste)
• kosher salt, to taste
• water to cover bell pepper

Directions

1. 1

   In a saute pan, add canola oil and heat.

2. 2

   Add the conch, onion & garlic and saute until translucent, about 3 minutes.

3. 3

   Remove from heat and cool.

4. 4

   Make the batter by combining the eggs, milk, baking powder, and salt.

5. 5

   Add the flour, 1/4 at a time, beating & incorporating until all is used and the batter is smooth.

6. 6

   Season with Tabasco and Worcestershire sauce.

7. 7

   Stir in the parsley and the cooled conch mixture.

8. 8

   Heat the oil to 360°F.

9. 9

   Drop by the batter, a heaping tablespoon at a time, into the oil.

10. 10

    When the fritters pop to the surface, roll them around in the oil to brown them evenly.

11. 11

    Remove and drain on papper towels.

12. 12

    Essence:.

13. 13

    Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).

14. 14

    Season immediately with the Essence.

15. 15

    Island Hot Sauce:.

16. 16

    Sweat onion, carrots and peppers till soft, about 5 minutes.

17. 17

    Cover with water and vinegar.

18. 18

    Simmer till carrots are very tender.

19. 19

    Puree in blender and season to taste, with vinegar and salt.

20. 20

    Thin, as necessary, with a bit more water.

21. 21

    Serve with fritters and enjoy!