[Update my dinner status], I'm making this tonight.
Servings: 18 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Slowly heat oil in a deep-fryer to 360 degrees while you prepare batter. In a bowl combine conch, eggs, Bayou Blast, green pepper, scallions, garlic, baking powder and milk; mix it up and season with salt and pepper. Add enough flour to stiffen batter; it should be able to drop nicely from a spoon into hot grease. Test a few times before making many fritters at a time. Drop batter by tablespoonfuls into deep-fryer. With a long handled utensil, move them around as they fry. Drain on paper towels and serve with tartar sauce if you like. This recipe yields 18 to 24 fritters. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-089 broadcast 03-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
