Recipe - Frituras De Caracol (Columbian Conch Fritters

3 tablespoon Salted butter
One half md Onion, finely chopped
1 Clove garlic, finely chopped
One fourth cup Dry sherry
6 To 7 ounces cooked or
canned crabmeat, picked
over and flaked
1 tablespoon Finely chopped fresh parsley
1 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
4 lg Eggs, lightly beaten
Peanut or vegetable oil for
frying
Fresh lime juice to taste
1 In a large skillet over low
heat, melt the butter.
When it begins to

foam, add the onion and garlic and cook, stirring, 3 to 5 minutes. Add the
sherry, crabmeat, and parsley and cook, stirring, until the onion is
tender, another 5 minutes. 2. In a large bowl, sift the flour together with
the baking powder, salt, and pepper. Pour in the eggs and mix by hand until
the batter is smooth. Add the onionandcrab mixture and stir to blend.
Refrigerate the batter, covered, at least 2 hours. 3. Preheat the oven to
250 degrees. In a large heavybottomed skillet or deep fryer over
mediumhigh heat, heat 2 to 3 inches of oil to 375 degrees, or until a drop
of batter sizzles when it touches the oil, and fry 1 tablespoon of batter
until golden brown. Taste for seasoning and adjust if necessary in the
remaining batter, then drop the mixture by tablespoonfuls into the hot oil,
and fry the fritters until golden brown on all sides, turning with a
slotted spoon. Do not fry too many at once, or the oil temperature will
fall and they will be soggy rather than crisp. Place the fritters on a
papertowellined platter in the oven until all have been cooked, and serve
hot, sprinkled with lime juice. Makes 20 to 25 fritters Mary Urrutia
Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) FRITURAS DE
CANGREJO Crab Fritters

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