benazir's blog

Conch Fritters

Actually these things were the actual bomb and it is begging for me to tell its story and it is about time too, dag nabbit. Darn tootin’ that I am going to get on it right this second without a further delay. I am starting to get back to myself because I am in therapy and it is helping because I am doing the work by busting my ass and it is helping. I still miss my dad heaps and I know he does not want me to cry myself sick over him. I have cried so damned much that I can’t cry anymore. I have my dad’s flag too and it is in a safe place too.

Now make your Creole/ Cajun Seasoning and set this aside for now. In a mini processor add 1 chili of any type and 5 mini sweet peppers or 1 bell pepper deseeded, either 1 onion or shallot, 2 cloves of garlic, pulse until they are well blended and set them aside. Take 2 pieces of conch meat and wash them, chop them in to tiny pieces and add 1 tbs of lemon juice then set aside.

In a large mixing bowl add 1/2 cup each of whole wheat and unbleached all purpose flour, the creole/ cajun seasoning and once again use mortar and pestle to grind 1 pinch of peppercorns and add to the flour mixture. Add either 1 pinch of sea salt, kosher salt, vegtea seasoning, pink salt or seasoned salt. thyme and basil. Add 1 egg, 1/4 cup of buttermilk and stir. Add 1/2 cup of water to make a thick batter. Add the conch and the pepper mix and stir until it is well combined in to a thick batter.

Take a large cast iron skillet and turn the heat on to high. Add 1/4 cup of either vegetable or peanut oil. Let the oil heat up and drop the batter by tablespoonfuls in to the hot oil and let fry until they turn golden brown. Flip and do the same thing to the other side in batches of 4. Place on a paper towel lined plate to absorb the excess oil. Repeat until every bit of the conch meat batter is used up. You can serve this with the pink sauce located in my Halal Mofongo with boiled Yucca or Cassava recipe page.

Go back