(Bis)Quick Conch Fritters
I love Conch Fritters. Back in the days before conch harvesting was made illegal in Florida, I spent many summer days collecting conch and many summer nights cooking conch fritters. If you make them remember not to skimp on the conch in each fritter or else you might as well be eating hush puppies. I would suggest running your conch through a meat grinder or food processor, finely ground, for this quick, easy and tasty recipe.
Ingredients:
2 c. ground conch (about 4 conch) process medium
1 lg. red onion, chopped fine
1 med. green pepper, chopped fine
1 lg. celery stalk, chopped fine
1 tsp. key lime juice
1 tsp. celery salt, heaping
1/2 can tomato paste
1 tsp. ground thyme
1 tsp. baking powder
1 1/2 tsp. Tabasco sauce
Stir the above.
Add 1 small tomato, finely chopped.
Add approximately 1 1/2 cups Bisquick; mix well until “batter” is firm enough to form and hold together in 2″ balls. Drop fritters into hot oil. Brown on all sides. Drain on absorbent paper. Serve hot with tartar or cocktail sauce.
Note: Bisquick comes in several flavors that are perfect for this recipe such as: Cheese Garlic and Three Cheese.
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