{"id":16653,"date":"2020-01-24T14:38:28","date_gmt":"2020-01-24T14:38:28","guid":{"rendered":"https:\/\/www.carnival.com\/awaywego\/?p=16653"},"modified":"2020-01-30T16:43:51","modified_gmt":"2020-01-30T16:43:51","slug":"kicked-up-conch-fritters-recipe","status":"publish","type":"post","link":"https:\/\/www.carnival.com\/awaywego\/lifestyle\/food-drink\/kicked-up-conch-fritters-recipe","title":{"rendered":"Kicked Up Conch Fritters"},"content":{"rendered":"<p>Swap the beautiful shell for an outside that&rsquo;s fried golden brown, hush-puppy-style, and you&rsquo;ve got a Montego Bay, Jamaica delicacy that&rsquo;s perfect on vacation&hellip; and pretty close at home tonight. <em>Shell yeah!<\/em><\/p><p>SERVES:&nbsp;<strong>4<br>\n<\/strong>TOTAL TIME:&nbsp;<strong>30 Min<br>\n<\/strong>DIFFICULTY:&nbsp;<strong>4\/5<\/strong><\/p><p><strong>Ingredients:<\/strong><\/p><p>Mmm, conch fritters &mdash; enough said. Here&rsquo;s what goes in:<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-16786 alignright\" src=\"https:\/\/www.carnival.com\/awaywego\/wp-content\/uploads\/2019\/12\/close-up-of-carnivals-conch-fritters.jpg\" alt=\"a close-up of carnival's conch fritters\" srcset=\"https:\/\/www.carnival.com\/awaywego\/wp-content\/uploads\/2019\/12\/close-up-of-carnivals-conch-fritters.jpg 500w, https:\/\/www.carnival.com\/awaywego\/wp-content\/uploads\/2019\/12\/close-up-of-carnivals-conch-fritters-300x203.jpg 300w\" sizes=\"100vw\"><\/p><ul>\n<li>2 lbs whole conch<\/li>\n<li>2 oz red onions<\/li>\n<li>&frac14; lbs medium green peppers<\/li>\n<li>&frac14; lb medium red peppers<\/li>\n<li>&frac12; lb fresh scotch bonnet peppers<\/li>\n<li>4 oz cilantro<\/li>\n<li>&frac14; oz oregano<\/li>\n<li>1&frac12; tsp thyme<\/li>\n<li>1 lemon<\/li>\n<li>1 lime<\/li>\n<\/ul><p>This is what you&rsquo;ll need for the garnish:<\/p><ul>\n<li>3 lbs plantains<\/li>\n<li>2 oz cilantro<\/li>\n<li>&frac12; lb leeks<\/li>\n<\/ul><p>You&rsquo;ve gotta make a choux paste! (And you&rsquo;ve gotta pronounce it like &ldquo;shoe.&rdquo;) Here&rsquo;s how:<\/p><ul>\n<li>8 oz water<\/li>\n<li>3 oz gruyere cheese<\/li>\n<li>2 oz butter<\/li>\n<li>4 oz flour<\/li>\n<li>cayenne pepper to taste<\/li>\n<li>salt to taste<\/li>\n<\/ul><p>Don&rsquo;t forget pickapeppa sauce! You can buy some in a bottle, or make your own with this:<\/p><ul>\n<li>1 medium tomato<\/li>\n<li>1 medium yellow onion<\/li>\n<li>1 clove of garlic<\/li>\n<li>1 sprig of fresh thyme<\/li>\n<li>2 cup dark raisin<\/li>\n<li>&frac12; cup tomato paste<\/li>\n<li>&frac14; cup ketchup<\/li>\n<li>&frac12; cup Worcestershire sauce<\/li>\n<li>1 cup mango pulp<\/li>\n<li>&frac14; cup tamarind pulp<\/li>\n<li>&frac12; cup rice wine vinegar<\/li>\n<li>&frac12; half cup ginger juice (from pickle ginger)<\/li>\n<li>2 scotch bonnet chili peppers<\/li>\n<li>&frac12; tsp clove powder<\/li>\n<li>&frac12; quart mineral water<\/li>\n<li>1 tsp extra virgin olive oil<\/li>\n<li>&frac14; cup brown sugar<\/li>\n<li>&frac14; cup honey<\/li>\n<\/ul><p><strong>Let&rsquo;s Do This Thing:<\/strong><\/p><p>Okay, let&rsquo;s start by making the choux paste:<\/p><ol>\n<li>Add butter to water and boil.<\/li>\n<li>Add flour and mix. Take care not to form lumps.<\/li>\n<li>Remove from heat, season with nutmeg and a pinch of cayenne pepper.<\/li>\n<li>Add the eggs and mix with the gruyere cheese.<\/li>\n<\/ol><p>Now let&rsquo;s prepare some conch:<\/p><ol>\n<li>Clean and tenderize the conch.<\/li>\n<li>Marinate with some hand-crushed scotch bonnet peppers, lemon and lime rind, the white part of the scallion, lime juice and crushed cilantro stem. Allow to marinate for two hours.<\/li>\n<li>Dice the conch and chop the onion, red pepper, green pepper and pureed scotch bonnet pepper. Finely chop all the herbs.<\/li>\n<li>Combine all the ingredients with choux paste, finish with cornstarch if necessary. Shape the mixture into small balls and deep fry in medium-hot oil until crisp and golden-brown. (Make sure not to overcook!)<\/li>\n<\/ol><p>If you&rsquo;re making the pickapeppa sauce, do it this way:<\/p><ol>\n<li>Say &ldquo;pickapeppa&rdquo; a few times. It&rsquo;s fun, right?<\/li>\n<li>Heat your saucepan and add oil. Lightly saut&eacute; the onion and garlic.<\/li>\n<li>Add tomatoes, thyme, scotch bonnet peppers and raisins. Cook for few minutes.<\/li>\n<li>Simmer for an hour, remove from the heat and blend.<\/li>\n<li>Place back on heat, cook further and then strain.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"Swap the beautiful shell for an outside that&rsquo;s fried golden brown, hush-puppy-style, and you&rsquo;ve got a Montego Bay, Jamaica delicacy &#8230; <a href=\"https:\/\/www.carnival.com\/awaywego\/lifestyle\/food-drink\/kicked-up-conch-fritters-recipe\" tabindex=\"0\" class=\"read-more\" aria-label=\"Read more of Kicked Up Conch Fritters\"> read more<\/a>","protected":false},"author":50,"featured_media":16788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,3],"tags":[],"class_list":["post-16653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink","category-lifestyle"],"acf":[],"yoast_head":"<!-- This site is optimized with 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