FRITURAS DE CARACOL (COLUMBIAN CONCH FRITTERS)


INGREDIENTS:
Serving Size  : 20 
2       c            Conch meat,  pounded, chopped fine (or substitute clams)
1/4   c            Onions,  grated
1/4   c            Olives, ripe,  chopped fine
4       ts           Pimiento, chopped fine
1       t            Garlic cloves, minced
1/2   ts           Basil
1/2   ts           Tarragon
3       ds           Habanero Hot Sauce
1                     Chile, habanero, seeded, stemmed, minced
1       t            Baking powder, sifted
1/2   c            Flour, all-purpose, sifted
1                    Eggs, well beaten
Oil, olive,  for frying
                 
 
   In a bowl, combine all of the ingredients except the
   baking powder, flour, egg, and olive oil and set
   aside. In another bowl, sift the baking powder and
   flour together and mix with the egg. Add the first
   mixture to the egg mixture, stir well, and let stand
   for 5 minutes. Place the oil in a frying pan and bring
   up to 380F. Carefully drop dough balls into the oil
   and cook until brown. Remove with a slotted spoon and
   drain on paper towels.

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