Belize Conch Fritters Recipe
By Norma Cooper
Ingredients
1 lb. cleaned conch 1 oz. sweet pepper
1/2 habanero pepper (or more, if you can take it)
1 oz. tomatoes 1 oz. chopped onions
1/2 lb. flour 2 tsps. baking powder
1 1/2 tsp. salt 1 tsp. ground black pepper
1 cup water 1 tsp. lime juice
1/2 habanero pepper (or more, if you can take it)
1 oz. tomatoes 1 oz. chopped onions
1/2 lb. flour 2 tsps. baking powder
1 1/2 tsp. salt 1 tsp. ground black pepper
1 cup water 1 tsp. lime juice
METHOD: Grind together conch, sweet pepper, habanero pepper, tomatoes and onions. Sift together flour, baking powder, salt and black pepper and add to conch mixture in large bowl. Add water and lime juice to form a stiff consistency. Fry in deep fat measuring fritters by by tablespoonfuls over hot fire. Drain on absorbent paper. Serve hot. Use a teaspoon for cocktail size fritters.
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