Conch Soup
Conch Fritters
Conch Soup
conch 4 medium, pounded and chopped
2 onions, chopped
1/2 cup vegetable oil
salt and pepper to taste
juice of 3 lemons
2 cans (28 oz. ea.) tomatoes, chopped
1 1/2 cup potatoes, peeled and chunked
4 stalks celery, cut into bite-size pieces
4 carrots, cut into bite-size pieces
2 cups water
1/4 tsp. hot pepper sauce
2 cups sliced okra
2 bay leaves
1/2 tsp. parsley
In a large kettle, saute onions in oil until translucent. Add salt
and pepper. Add lemon juice, tomatoes and conch and increase heat.
Add vegetables and rest of ingredients. Bring to a boil, then simmer
for 3 hours. Remove bay leaves and serve.
Conch Fritters
1 lb conch meat
1/2 lg onion
2 stalks celery
1/2 red pepper
1/2 green pepper
Salt to taste
1 egg
1/3 cup self rising cornmeal
1/3 cup flour
1 tsp. baking powder
1/4 cup buttermilk
1/4 tsp hot sauce
Directions: Put conch through food grinder or food processor. Process
with onion, celery, red and green pepper and mix with conch, adding
salt and egg. Mix well. In separate bowl, mix cornmeal, flour, and
baking powder. Add conch mixture. Mixture should be thick. Add
buttermilk and hot sauce. Drop by heaping tablespoon into hot oil
until light brown. Drain. Serve with mayonnaise and lime juice.
Source: Our Recipe World
Posted By: "Jazzie" <[email hidden]>
From Ann In Fla
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