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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil				-	-	-	-
conch	1/4	lb	cooked diced	88.4002	1.156	17.884	0.816
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
garlic	1	tablespoon		12.665	2.8101	0.5406	0.0425
egg	3			214.5	1.08	18.84	14.265
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
baking powder	2	tablespoons		14.628	7.6452	0.0	0.0
salt	1	teaspoon		-	-	-	-
flour	3 1/4	cups		1879.41	411.4675	30.5532	7.2917
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
vegetable oil	1	quart		0.0	0.0	0.0	0.0
tabasco sauce				-	-	-	-
worcestershire sauce				-	-	-	-
spice essence				-	-	-	-
sauce				-	-	-	-
paprika	2 1/2	tablespoons		47.94	9.1783	2.4038	2.1913
salt	2	tablespoons		-	-	-	-
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
black pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
onion powder	1	tablespoon		23.529	5.4593	0.7183	0.0718
cayenne pepper	1	tablespoon		16.854	3.0014	0.6365	0.9153
oregano leaf	1	tablespoon	dried	-	-	-	-
thyme	1	tablespoon	dried	2.424	0.5868	0.1334	0.0403
onion	1		chopped	32.0	7.472	0.88	0.08
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
scotch bonnet pepper	3		halved seeded	-	-	-	-
vegetable oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
sherry wine vinegar	2	tablespoons		-	-	-	-
kosher salt				-	-	-	-
bell pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.