These golden-brown conch fritters offer a delightful crunch on the outside and tender, savory bites of seafood within. The batter is seasoned with Emeril&# 226;ÂÂs signature Essence, garlic, and fresh parsley, creating a robust flavor profile that pairs perfectly with the sweet, fruity bite of homemade mango chutney. Ideal for casual entertaining or a festive appetizer spread, these fritters bring a taste of the coast to your table. They are best served warm, allowing the heat to enhance the spices while the chutney provides a refreshing contrast. A crowd-pleasing dish that balances texture and flavor in every bite.
Emeril’S Conch Fritters With Mango Chutney
Description
These golden-brown conch fritters offer a delightful crunch on the outside and tender, savory bites of seafood within. The batter is seasoned with Emeril&# 226;ÂÂs signature Essence, garlic, and fresh parsley, creating a robust flavor profile that pairs perfectly with the sweet, fruity bite of homemade mango chutney. Ideal for casual entertaining or a festive appetizer spread, these fritters bring a taste of the coast to your table. They are best served warm, allowing the heat to enhance the spices while the chutney provides a refreshing contrast. A crowd-pleasing dish that balances texture and flavor in every bite.Ingredients
Directions
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Using a meat mallet, pound the conch meat flat to tenderize it.
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Using a sharp knife, dice the pounded conch into small, uniform pieces.
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Heat the vegetable oil in a skillet over medium-high heat.
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Add the chopped onions to the hot skillet.
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Season with Essence of Emeril and sauté for about 3 minutes, or until the onions are slightly wilted.
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Season the diced conch with Essence of Emeril.
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Add the seasoned conch to the skillet with the onions and sauté for 2 minutes.
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Stir in the chopped garlic and cook briefly to release its aroma.
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Remove the skillet from heat and let the conch mixture cool completely.
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In a large bowl, beat the eggs, milk, baking powder, salt, and cayenne pepper together.
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Gradually add the flour, 1/4 cup at a time, beating continuously until the batter is smooth and all flour is incorporated.
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Stir the chopped parsley into the batter.
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Fold the cooled conch mixture into the batter until evenly distributed.
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Heat the solid vegetable shortening in a deep fryer or heavy pot to 360 degrees F (182ðC).
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Using a heaping tablespoon, drop portions of the batter into the hot oil.
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Fry until the fritters rise to the surface; use a slotted spoon to roll them gently for even browning.
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Remove the fritters from the oil and drain them on paper towels.
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Lightly sprinkle the hot fritters with additional Essence of Emeril.
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Spoon a pool of mango chutney into the center of each serving plate.
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Arrange the fried fritters around the chutney.
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Garnish with fresh parsley leaves and serve immediately while warm.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 444.3kcal
- % Daily Value *
- Total Fat 28.0g44%
- Saturated Fat 7.9g40%
- Cholesterol 105.6mg36%
- Sodium 924.0mg39%
- Total Carbohydrate 18.1g7%
- Dietary Fiber 1.4g6%
- Sugars 8.1g
- Protein 31.0g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
