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Conch Fritters
Conch and Scungilli are univalve (a mollusk having a one piece shell). The word scungilli is an Italian word. I have seen the word Scungilli used to identify two snails (Conch & Whelk). I am not literate in Italian, therefore, I do not know which snail is correctly called Scungilli. Listed below are recipes that can be used for either snail.
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1 lb. Conch (serves 4-6 people)
milk
baking powder
eggs
salt
pepper
flour
oil
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1) After cleaning the snail (to avoid cleaning buy cleaned Conch) grind the meat using a meat grinder-make a batter using flour, salt, pepper, baking powder, eggs & milk. When this mixture is well mixed add drained snail meat-again mixing together very well. Using a spoon drop spoonfuls of mixture into oil which has been heated to 350-375 degrees F. In a deep fryer cook until fritter floats to surface-remove and drain on paper towels.
Serve hot with a seafood sauce.
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