(WJBK) -
Get this recipe courtesy of Dino Bach, owner of Dino's Lounge in Ferndale. Learn more by logging on to www.dinoslounge.com.
INGREDIENTS
DAY 1
• Chopped Conch Meat 2 lbs.
• White Onion Diced 1/2 cup
• Red Bell Pepper Diced Fine 1/3 cup
• Yellow Bell Pepper Diced Fine 1/3 cup
• Green Bell Pepper Diced Fine 1/3 cup
• Celery Peeled and Diced Fine 1/3 cup
• Garlic Minced 2 TBL spoon
• Zest and Juice of 2 limes
Mix ingredients together, cover and let marinate in refrigerator over night———
Over night marinating is very important in that conch meat is very firm. Juices from the lime will help
break down and provide a tender meat.
INGREDIENTS
DAY2
• Flour 2 cups
• Cayenne Pepper 1 tsp
• Sea Salt 1 tsp
• Red Pepper Flakes (dry) 1/2 tsp
Wisk together and add…
• Milk 2 cups
• Eggs 2 cups
COOKING DIRECTIONS
• Mix marinated conch and fritter mix together in a large mixing bowl
• Using a 1 oz triggered ice cream scoop, drop fritter mix into pre-heated
vegetable or peanut oil at 325 degrees
• Cook until golden brown and remove from oil
• Let sit in a perforated pan or on paper towel for 30 seconds before serving
*** Serve with tropical remoulade or other appropriate dipping condiment
