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Frituras de Caracol

Description Edit

Colombian conch fritters

Ingredients Edit

  • 2 cups conch meat, pounded, chopped fine (or substitute clams)
  • ¼ cup onions, grated
  • ¼ cup , ripe olives, chopped fine
  • 4 tsp pimento, chopped fine
  • 1 tsp garlic cloves, minced
  • ½ tsp basil
  • ½ tsp tarragon
  • 3 dash habanero hot sauce
  • 1 habanero chile, stemmed, minced
  • 1 tsp baking powder, sifted
  • ½ cup flour, all-purpose, sifted
  • 1 egg, well beaten
  • oil, olive—for frying

Directions Edit

  1. In a bowl, combine all of the ingredients except the baking powder, flour, egg, andolive oil and set aside.
  2. In another bowl, sift the baking powder and flour together and mix with the egg.
  3. Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes.
  4. Place the oil in a frying pan and bring up to 380°F.
  5. Carefully drop dough balls into the oil and cook until brown.
  6. Remove with a slotted spoon and drain on paper towels.