Conch Fritters

Ingredients

• Oil

  Submarine Sandwich - Wegmans

  100g

• Conch

  cooked, baked or broiled

  16 oz cooked, yield or 272g

• Red bell pepper

  raw

  ½ cup, chopped or 75g

• Garlic

  raw

  3 cloves, minced or 9g

• Whole wheat flour

  whole-grain

  1 cup or 120g

• Yellow cornmeal

  whole-grain

  2 tbsp or 15g

• 2% milk

  ½ cup or 122g

• Egg

  whole

  1 medium or 44g

• Paprika

  ¼ tsp or 0.5g

• Salt

  table

  ½ tsp or 3g

• Thyme

  dried

  ½ tsp, leaves or 0.5g

• Cayenne pepper

  ⅛ tsp or 0.2g

• Sauce

  Cheesy, Classic Alfredo - Ragu

  100g

• Mayo

  Classic - Kroger

  4 tbsp or 56g

• Lime juice

  2 tbsp or 30g

• Paprika

  1 tsp or 2g

Directions

1. In a large, deep pot, heat oil until it reached 350 degrees.
2. In a large bowl, combine the conch meat, bell peppers, garlic, flour, and cornmeal.
3. In a measuring cup, whisk together the milk and the egg. Add the egg mixture to the conch mixture and stir until combined.
4. Season batter with paprika, salt, thyme, and cayenne.
5. Using a small cookie scoop, drop batter by spoonfuls into the hot oil.
6. Cook fritter 4-5 minutes per side or until golden brown, turning often.
7. Remove fritters to a paper towel lined baking sheet to drain.
8. Repeat with remaining batter.
9. For the sauce, whisk together the mayo, lime juice and paprika.
10. Recipe by: Tanya Schroeder (source: https://www.lemonsforlulu.com/conch-fritters/)