1. In a saute pan, add canola oil and heat. 2. Add the conch, onion and garlic; saute until translucent, about 3 minutes. 3. Remove from heat and cool. 4. Make the batter by combining the eggs, milk, baking powder, and salt. 5. Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth. 6. Season with Tabasco and Worcestershire sauce. 7. Stir in the parsley and the cooled conch mixture. 8. Heat the oil to 360°F. 9. Drop by the batter, a heaping tablespoon at a time, into the oil. 10. When the fritters pop to the surface, roll them around in the oil to brown them evenly. 11. Remove and drain on paper towels. 12. Essence: 13. Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup). 14. Season immediately with the Essence. 15. Island Hot Sauce: 16. Sweat onion, carrots and peppers till soft, about 5 minutes. 17. Cover with water and vinegar. 18. Simmer till carrots are very tender. 19. Puree in blender and season to taste, with vinegar and salt. 20. Thin, as necessary, with a bit more water. 21. Serve with fritters and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
