Recipe Courtesy of Emeril Lagasse

SHOW #EE0089


6 ounces conch meat, diced
2 eggs
1 1/2 teaspoons Creole spice
1/4 cup diced green bell pepper
2 tablespoons chopped scallions
1 tablespoon minced garlic
1 teaspoon baking powder
1/2 cup milk
1/2 teaspoon salt and 1/4 teaspoon black pepper
Up to 1 1/2 cups flour
Tartar sauce, for serving (optional)

Slowly heat oil in a deep-fryer to 360 degrees F while you prepare batter.

In a bowl combine conch, eggs, Creole spice, green pepper, scallions, garlic, baking powder and milk; mix it up and season with salt and pepper. Add enough flour to stiffen batter: it should be able to drop nicely from spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by tablespoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with tartar sauce if you like.

Yield: 18 to 24 fritters

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