Recipe - Montes Conch Fritters Wmustard Sauce

1 pound Conch or shrimp (or abalone)
2 Red bell peppers
2 Green bell peppers
2 lg Onions
1 tablespoon Cayenne; or more to taste
2 teaspoon Old Bay seasoning
1 Egg
2 One half cup Selfrising flour
Oil for frying

MUSTARD SAUCE
3 tablespoon Mayonnaise (or plain yogurt)
1 tablespoon Prepared mustard (I'd use
Coleman's)
1 teaspoon Fresh lemon juice
Salt & freshly ground black
pepper to taste

Recently visited the Fla. Keys. M'ville was ok, but I thought the best food
in the area was at Monte's on Summerland Key, just a little ways back
toward the mainland. Excellent conch fritters, conch chowder, softshell
crab, fried fresh shrimp (giant portion!), blackened fish, etc. Very
reasonable too, ungreasy (for fried food) and super friendly. Screenedin
dining area. The conch fritters were so awesome that I obtained the recipe:

PROCEDURE: Rinse the conch and remove and discard the orange fin and the
foot. Chop the conch in the container of a food processor. Chop the
vegetables by hand so that there are crunchy pieces in the fritters. Put
the chopped conch and vegetables in a bowl, add the seasonings, egg, and
mix in the flour. Roll into small balls. Make the mustard sauce (see
below). Bring the oil to 350 degrees. Add 1 fritter at a time, waiting a
few seconds before adding the next. Fry only 5 at a time, removing and
adding as they are cooked. (Cooking so few fritters at a time means that
the oil is kept at a constant temperature rather than dropping a few
degrees each time more food is added. This keeps the fritters crunchy
rather than oil logged.) Fry for 5 minutes or until golden and light. Drain
and serve with the mustard sauce. Makes ~30 fritters.

MUSTARD SAUCE: Mix the ingredients except salt & pepper. Add those
gradually to taste. Enjoy!

Will wdborgeson@ucdavis.edu

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