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Nice Cobia Dan!

 Conch fritters have been an old Florida and Caribbean favorite for a century. Look for fresh conch meat at many of the local seafood markets found throughout southern Palm Beach County. Conch fritters are great as appetizers or can be served with a main dish if desired. The recipe below should yield 18 to 24 fritters.


6 ounces conch meat, diced

2 eggs

1 1/2 teaspoons Creole spice

1/4 cup diced green bell pepper

2 tablespoons chopped scallions

1 tablespoon minced garlic

1 teaspoon baking powder

1/2 cup milk

1/2 teaspoon salt and 1/4 teaspoon black pepper

up to 1 1/2 cups flour

Preparation Instructions: While preparing batter, slowly heat oil in a deep fryer to 360 degrees F.

 In a bowl, combine conch, eggs, Creole spice, green pepper, scallions, garlic, baking powder and milk; mix and season with salt and black pepper. Add enough flour to stiffen batter so it will be able to drop nicely from spoon into hot oil. Drop batter into deep fryer by tablespoons, testing a few times before making many fritters at a time. Use a long handled utensil to move the fritters around as they fry. Remove from oil when golden brown and drain on paper towels. Serve with tartar or cocktail sauce if desired.

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