RCI-SN.002.0160.001
Frituras de Caracol
300pxFrituras de Caracol Colombian conch fritters
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- conch meat2 cupspounded, chopped fine (or substitute clams)
- onions¼ cupgrated
- olives¼ cupripe, chopped fine
- pimento4 tspchopped fine
- garlic cloves1 tspminced
- ½ tsp
- ½ tsp
- habanero hot sauce3 dash
- habanero chile1 unitstemmed, minced
- baking powder1 tspsifted
- flour½ cupall-purpose, sifted
- egg1 unitwell beaten
- oil1 unitolive—for frying
Method
1
Finely chop the onions, garlic cloves, habanero chile, olives, and pimento, then combine them in a bowl with fresh basil and tarragon leaves to create the aromatic base.
10 minutes
2
Clean and prepare the snail meat by rinsing thoroughly under cold water, then chop into small, bite-sized pieces and pat dry with paper towels.
8 minutes
3
In a large mixing bowl, whisk together the flour, baking powder, and egg until a smooth, thick batter forms, adding a small amount of water if needed to achieve a pancake-like consistency.
5 minutes
4
Fold the chopped snail meat and the aromatic vegetable mixture into the batter, stirring gently until all ingredients are evenly distributed.
3 minutes
5
Season the batter generously with salt and pepper, then allow it to rest so the flavors meld and the baking powder activates.
10 minutes
6
Heat oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches approximately 350°F (175°C), using enough oil to submerge the fritters halfway.
5 minutes
7
Using a spoon or small scoop, carefully drop spoonfuls of batter into the hot oil in batches, frying each fritter for 3 to 4 minutes per side until golden brown and cooked through.
8 minutes
8
Remove the fritters with a slotted spoon and drain on a paper towel-lined plate, then serve immediately while hot and crispy.
2 minutes