Conch Fritters With Mango Chutney
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Conch Fritters With Mango Chutney
  Fritters    Mango    Chutney    Seafood  
Last updated 6/12/2012 12:59:57 AM. Recipe ID 22952. Report a problem with this recipe.
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      Title: Conch fritters with mango chutney
 Categories: Seafood, Main dish
      Yield: 2 Dozen
 
  1 1/2 lb Conch meat
      2 tb Vegetable oil
    1/2 c  Chopped onions
           Essence (Emeril Lagasse's spice mix)
      1 tb Chopped garlic
      3 ea Eggs; beaten
      2 ts Baking powder
           Salt
           Cayenne
  3 1/4 c  Flour
      1 tb Chopped parsley
      1 c  Mango chutney
           Solid vegetable shortening
           For deep-frying
 
  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 and 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 to brown them evenly.
  Remove and drain on paper towels.
  
  Sprinkle the fritters with essence.
  
  To serve: Spoon a pool of mango chutney in the center of each plate.
  Arrange the fritters around the sauce. Garnish with parsley and serve
  warm.
  




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Recipe ID 22952 (Apr 03, 2005)

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