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Yield: 20 Fritters
Ingredients:
* 2 c Conch meat; pounded chopped -fine (or substitute clams)
* 1/4 c Onions; grated
* 1/4 c Olives ripe; chopped fine
* 4 ts Pimiento; chopped fine
* 1 ts Garlic cloves; minced
* 1/2 ts Basil
* 1/2 ts Tarragon
* 3 ds Habanero Hot Sauce
* 1 Chile habanero; seeded -stemmed minced
* 1 ts Baking powder; sifted
* 1/2 c Flour all-purpose; sifted
* 1 Eggs; well beaten
Instructions:
In a bowl combine all of the ingredients except the baking powder flour egg and olive oil and set aside. In another bowl sift the baking powder and flour together and mix with the egg. Add the first mixture to the egg mixture stir well and let stand for 5 minutes. Place the oil in a frying pan and bring up to 380F. Carefully drop dough balls into the oil and cook until brown. Remove with a slotted spoon and drain on paper towels.
Ingredients:
* 2 c Conch meat; pounded chopped -fine (or substitute clams)
* 1/4 c Onions; grated
* 1/4 c Olives ripe; chopped fine
* 4 ts Pimiento; chopped fine
* 1 ts Garlic cloves; minced
* 1/2 ts Basil
* 1/2 ts Tarragon
* 3 ds Habanero Hot Sauce
* 1 Chile habanero; seeded -stemmed minced
* 1 ts Baking powder; sifted
* 1/2 c Flour all-purpose; sifted
* 1 Eggs; well beaten
Instructions:
In a bowl combine all of the ingredients except the baking powder flour egg and olive oil and set aside. In another bowl sift the baking powder and flour together and mix with the egg. Add the first mixture to the egg mixture stir well and let stand for 5 minutes. Place the oil in a frying pan and bring up to 380F. Carefully drop dough balls into the oil and cook until brown. Remove with a slotted spoon and drain on paper towels.
