Best Conch Fritters With Horseradish Remoulade Recipe
Best Conch Fritters With Horseradish Remoulade Recipe
One of the Bahamian most popular traditional recipes features the delicious shellfish called conch, which is almost impossible to find outside the Bahamas. The ideal method of preparation often results in tasty conch fritters, which make for the perfect dish for many different occasions. Be it quick finger food, an appetizer, or a wholesome bite for a cocktail party (or any other party), everyone is bound to love these fritters! Of course, conch fritters Miami offers are unparalleled if you're looking for an easy fix of your favorite comfort food.
In case you're ready to venture into the world of conch recipes in your kitchen, you definitely can't go wrong with the conch fritters and horseradish remoulade. While packed with protein, this dish won't affect your calorie counting too much.
Conch Fritters with Horseradish Remoulade Ingredients
For conch fritters you'll need:- 1 pound of thoroughly cleaned conch
- 2 large beaten eggs
- 1 tablespoon of chopped garlic
- Half of larger green and red pepper, seed and all
- 1 chopped medium onion
- 2 sprigs of fresh parsley
- 1 cup of flour
- 1 teaspoon of baking powder, salt, black pepper (ground), Old Bay seasoning, dried thyme, and hot sauce
- 1/4 cup of milk
- Frying oil
- 1 1/4 cups of mayonnaise
- 1/4 cup of spicy brown mustard
- 1 tablespoon of sweet paprika
- 1-2 teaspoons of Cajun/Creole seasoning
- 2 teaspoons of horseradish
- 1 teaspoon of sweet pickle juice, hot sauce, and chopped garlic
Conch Fritters with Horseradish Remoulade Recipe: Step-by-Step Guide
Step 1: Take Care of the Remoulade
This is the easiest first step when it comes to preparation, but you'll have to wait a bit for it to be ready. That said, all you have to do is mix all of the ingredients necessary for the horseradish remoulade in a bowl, cover it with a plastic wrap, and leave it in the fridge overnight. That way, the different flavors will blend nicely.Step 2: Make the Fritter Batter
To go through the step of making the fritter batter, you'll have to take a couple of smaller steps. For starters, take your cleaned conch and place it in a food processor in smaller batches – you don't want to break your processor. Once you're satisfied with how fine the conch meat is chopped, place it in a bowl and mix it all with the beaten eggs. You'll need a food processor again. Put the peppers, onion, garlic, and parsley inside it and chop until it's very fine. There's bound to be some liquid once the chopping is done, so make sure to drain the mixture well in a cheesecloth/paper towel and leave it for a while so that it can airdry. When the veggie mix is dry, add it to the mixture of eggs and conch in the bowl, and stir everything well. Finally, mix the baking powder and flour and then slowly combine with the mixture of conch and veggies in the bowl. Proceed to add the remaining ingredients and keep stirring until you're satisfied with the dough you've made. Cover the bowl with a plastic wrap and leave it in the fridge to set for at least an hour (you can also leave it for 2-3 hours with no issues).Step 3: Fry Your Fritters
When you take your batter out of the fridge, wait for it to thaw for about 15-20 minutes. Use that time to preheat your fryer to 350 degrees F. Take about 1 tablespoon of dough and drop it into the oil. Fry for a couple of minutes until you get a nice golden brown color and the fritters become crispy. Don't try to fill up your frier with one too many fitters – they need their own space to fry so that they don't stick together. Once you're done with a batch, transfer them to a paper towel or a wire rack so that they can drain properly.
Step 4: Serve the Fritters
Place your conch fritters on a plate, garnish them with a lemon/lime wedge and serve together with the previously made and refrigerated horseradish remoulade as a dipping sauce. Et voila!Extra Tip:
In case your first batch of conch fritters starts to lose its crispiness by the time your last batch is done, you can simply place them on top of a baking sheet on a wire rack inside an oven, and leave them to reheat for about 6-8 minutes.Conch Fritters Recipe with a Twist
If you're looking for a way to add some more zest to your conch fritters, you can always play with the ingredients a bit. For instance, you can swipe the milk for beer, and instead of the peppers, use corn and avocado. You'd need about:- 1 ½ cup of corn kernels
- 1 1/2 ripe but still slightly firm medium diced avocados
- 1/2 cup of prepared salsa
- 1 cup of real mayonnaise
- 1 teaspoon of garlic powder
- 1/4 teaspoon of cayenne pepper and ground black pepper
- 1/2 teaspoon of dried basil and salt