Current weather

  • Clear sky
  • 10°
    Clear sky

1 pound conch meat, coarsely chopped

1 small green pepper, finely chopped

1 small red pepper, finely chopped

1 small onion, finely chopped

2 stalks of celery, finely chopped

1 tablespoon lime juice mixed with a dash of hot pepper

1 large egg, lightly beaten

1¾ cups of all-purpose flour

2 teaspoons baking powder

Salt and pepper to taste

Vegetable oil for deep-frying

Lime wedges, for serving

Fritter Sauce (recipe follows)

Mix all ingredients in a food processor to form a sticky paste. Heat oil in a deep fryer to 375 degrees. Season with salt and pepper to taste. Drop mixture by tablespoons into hot oil. (Cook one or two fritters first to be sure they hold together, adding more flour to the mixture, as needed.) Cook until golden brown, about 3 to 5 minutes, turning fritters when they rise to the surface. Drain fritters on paper towels to absorb extra oil before serving. Serve with fresh lime wedges and fritter sauce. Makes 4 servings.

4 tablespoons ketchup

2 tablespoons mayonnaise

Squeeze of fresh lime

Hot sauce to taste

Blend all ingredients until well combined. If made ahead, store in refrigerator until ready to use.

Recipe courtesy Keys Fisheries Market & Marina, Marathon, FL

(For additional recipes using conch and other seafood, visit Keys Fisheries Market & Marina at http://www.keysfisheries.com; 1-866-743-4353

1 pound ground conch (available at the Market)

1½ large white onions, chopped

4 large tomatoes, chopped

4 green bell peppers, chopped (green, yellow and red peppers for color)

8 pepperoncini, diced

¼ cup pepperoncini juice

2 cups lime juice (fresh squeezed is best, or use Key West Lime Juice)

Salt and pepper, to taste

Wash ground conch and squeeze all excess water out. Place conch in a glass container (do not use metal as an off flavor will occur). Cover ground conch with lime juice and chill for several hours, preferably overnight. Drain excess lime juice not absorbed by conch. (Don’t squeeze it out, just tip the bowl and let excess run off.) Add vegetables, pepperoncini and pepperoncini juice. Add salt and pepper to taste.

Recommendations: refrigerate for at least 4 hours prior to serving. Keeps great for 4 to 5 days. Serve with crackers (we recommend Triskets!)

Recipe serves 12 to 14.

  • Comment

Spotted

Please Note: You may have disabled JavaScript and/or CSS. Although this news content will be accessible, certain functionality is unavailable.

Skip to News

« back

next »

  • title http://spotted.peninsulaclarion.com/galleries/321268/ http://spotted.peninsulaclarion.com/galleries/321253/ http://spotted.peninsulaclarion.com/galleries/321248/
  • title http://spotted.peninsulaclarion.com/galleries/321243/ http://spotted.peninsulaclarion.com/galleries/321208/ http://spotted.peninsulaclarion.com/galleries/320593/
  • title http://spotted.peninsulaclarion.com/galleries/321173/ http://spotted.peninsulaclarion.com/galleries/321163/
My Gallery

CONTACT US

  • 150 Trading Bay Rd, Kenai, AK 99611
  • Switchboard: 907-283-7551
  • Circulation and Delivery: 907-283-3584
  • Newsroom Fax: 907-283-3299
  • Business Fax: 907-283-3299
  • Accounts Receivable: 907-335-1257
  • View the Staff Directory
  • or Send feedback

ADVERTISING

SUBSCRIBER SERVICES

SOCIAL NETWORKING

MORRIS ALASKA NEWS