Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Conch meat
2 tb Vegetable oil
1/2 c Chopped onions
Essence
1 tb Chopped garlic
3 Eggs, beaten
1 1/2 c Milk
2 ts Baking powder
Salt
Cayenne
3 1/4 c Flour
1 tb Chopped parsley
Solid vegetable shortening
For deep-frying
1 c Mango Chutney

Using a meat mallet, pound out the conch. Using a sharp knife, small
dice the conch. Heat the oil in a skillet over medium-high heat. Add
the onions. Season with Essence. saute for about 3 minutes, or until
slightly wilted. Season the conch with Essence. Add the conch, and
saute for 2 minutes. Stir in the garlic. Remove and set aside to
cool. Make a batter by combining the eggs, milk, baking powder, 1
teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup
at a time, beating and incorporating until all is used and the batter
is smooth. Stir in the parsley. Add the conch mixture to the batter
and fold to mix. Heat the shortening to 360 degrees F. Drop the
batter, a heaping tablespoon at a time, into the hot oil. When the
fritters pop to the surface, roll them around with a slotted spoon in
the oil to brown them evenly. Remove and drain on paper towels.
Sprinkle the fritters with Essence. 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 warm.

Yield: about 2 dozen

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