Conch Fritters With Mango Chutney
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Conch Fritters With Mango Chutney
  Fritters    Mango    Chutney  
Last updated 6/12/2012 1:00:02 AM. Recipe ID 23071. Report a problem with this recipe.
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      Title: Conch fritters with mango chutney
 Categories: E.
      Yield: 4 Servings
 
  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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Recipe ID 23071 (Apr 03, 2005)

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