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CARIBBEAN WEEK - CONCH FRITTERS

Conch (pronounced konk) is a meaty shellfish used for all sorts of great Caribbean and Southern dishes. Ceviche comes to mind, but if you haven't got an appetite for raw fish maybe you could try this -- it's the fried calamari of the Caribbean.

Vegetable oil for frying
3 cups self-rising flour
1 cup buttermilk
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried red pepper flakes
1 large grated carrot
1 medium yellow onion, grated
Dash Tabasco
3 lb. fresh conch, cut into 1-inch pieces, rinsed and pat dry

In a large heavy pot, heat the oil to 360 F. In another bowl, add the flour, buttermilk, thyme, salt, dried red pepper flakes, grated carrot, onion, and Tabasco and mix until smooth. Dip the conch in the batter then fry until crisp. Drain the conch on a bed of clean paper towels and serve immediately with some malt vinegar on the side.  (LINK)

- Kevin Crafts

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