Frituras De Caracol (Columbian Conch Fritters)

Recipe Ingredients

2 cups	125g / 4.4oz	Conch meat; pounded - chopped
		(or substitute clams)
1/4 cup	15g / 0.5oz	Onions - grated
1/4 cup	36g / 1.3oz	Olives - ripe, chopped fine
4 teaspoons	20ml	Pimiento - chopped fine
1 teaspoon	5ml	Garlic cloves - minced
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Tarragon
3		Habanero hot sauce
1		Chile - habanero; seeded, stemmed, minced
1 teaspoon	5ml	Baking powder - sifted
1/2 cup	31g / 1.1oz	Flour - all-purpose, sifted
1		Eggs - well beaten
		Oil - olive, for frying
		Heat Scale = Hot

Recipe Instructions

In a bowl, combine all of the ingredients except the baking powder, flour, egg, and olive oil and set aside.

In another bowl, sift the baking powder and flour together and mix with the egg.

Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes.

Place the oil in a frying pan and bring up to 380F.

Carefully drop dough balls into the oil and cook until brown.

Remove with a slotted spoon and drain on paper towels.

Source:
Mario Batali

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