12 de mayo de 2015

A BELIZEAN RECIPE - Belize Conch Fritters

Belize Conch Fritters

By Hortense Middleton
2 cups ground conch
1/2 cup evaporated milk or coconut cream
2 tbsps. grated onion    1 cup flour
2 tbsps. grated hot green pepper    3/4 – 1 tsp. salt
1 1/2 tsps. baking powder
1/8 tsp. ground black pepper olive oil or vegetable lard for frying
METHOD: Clean conchs by peeling off dark outer skin. Rinse thoroughly in lime juice or vinegar. Grind. Combine ground conchs, onion, pepper and milk, and mix well. Sift dry ingredients together and add to conch mixture, beating until smooth. Use a desert spoon to drop batter into very hot oil; fry until evenly brown. Drain on paper towel. Serve while hot.

No hay comentarios: