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Conch Fritters with Coconut Lime Sauce
provided by Executive Chef Jessica Cobb,
David's on Queen Street
- 1/4 cup yellow cornmeal
- 1/4 cup all purpose flour
- 2 Tbsp white granulated sugar
- 1/2 cup milk + 1/4 cup milk (for conch marinade*)
- 1/4 cup coconut milk (for conch marinade*)
- 1 egg
- 1/8 cup melted butter
- 1/8 cup small diced yellow onion
- 1/8 cup small diced bell pepper
- 1/2 lb conch meat, marinated and small diced
- 1 gallon canola oil for frying
- lemon zest for garnish
- salt and pepper to taste
- 3 3/4 ounces (1/4 can) Coco Lopez (sweetened cream of coconut)
- 3 T key lime juice
- Pinch cayenne pepper
- Pinch curry powder
- Pinch kosher salt
*Do ahead: soak the conch in the milk and coconut milk mixture for a minimum of 4 hours to tenderize the meat. May be soaked overnight.
For the Fritters:
- Bring the frying oil up to a 350-degree temperature.
- Combine dry ingredients (cornmeal, flour, and sugar) together in a mixing bowl.
- In a separate bowl, mix the 1/2 c milk, egg, and melted butter.
- Pour wet ingredients into the dry mixture and fold until just incorporated. Do not over mix. Gently add pepper, onion, and conch meat to the mixture.
- Drop the fritters one by one in the oil, working quickly to ensure even cooking temperature, but carefully because of temperature of the oil. To scoop the batter into the oil, a large melon-baller is best for the job but a greased tablespoon will also work.
- Fry each one for at least 4-5 minutes, or until golden brown and cooked all the way through. (Hint: I poke each fritter in the middle with tongs about halfway through the process.)
- Remove from oil, and toss the fritters in a pinch of kosher salt, black pepper, and lemon zest.
For the Sauce:
- Combine all ingredients in a blender, and pulse until incorporated. Serve on the side.
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