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Ингредиенты
- 1 1/2 lb Conch meat
- 2 Tbsp. Vegetable oil
- 1/2 c. Minced onions Bayou Blast see * Note
- 1 Tbsp. Minced garlic
- 3 x Large eggs beaten
- 1 1/2 c. Lowfat milk
- 2 tsp Baking pwdr Salt to taste Cayenne pepper to taste
- 3 1/4 c. Flour
- 1 Tbsp. Minced parsley Solid vegetable shortening for deep-frying
- 1 c. Mango chutney
Инструкции
- Using a meat mallet, lb. out the conch. Using a sharp knife, small dice the conch. Heat the oil in a skillet over medium-high heat. Add in the onions. Season with Bayou Blast. Saute/fry for about 3 min, or possibly till slightly wilted. Season the conch with the Creole seasoning. Add in the conch, and saute/fry for 2 min. Stir in the garlic. Remove and set aside to cold.
- Make a batter by combining the Large eggs, lowfat milk, baking pwdr, 1 tsp. of salt, and 1/4 tsp. of cayenne. Add in the flour, 1/4 c. at a time, beating and incorporating till all is used and the batter is smooth. Stir in the parsley. Add in the conch mix to the batter and fold to mix.
- Heat the shortening to 360 degrees. Drop the batter, a heaping Tbsp. at a time, into the warm oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them proportionately. Remove and drain on paper towels. Sprinkle the fritters with Bayou Blast.
- To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve hot.
- This recipe yields about 2 dozen fritters.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 175 | |
| Calories from Fat 36 | 21% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 54mg | 18% |
| Sodium 32mg | 1% |
| Potassium 103mg | 3% |
| Total Carbs 27.67g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.78g | 1% |
| Protein 6.12g | 10% |
