* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Using a meat mallet, pound out the conch. Using a sharp knife, small dice the conch. Heat the oil in a skillet over medium-high heat. Add the onions. Season with Bayou Blast. Saute for about 3 minutes, or until slightly wilted. Season the conch with the Creole seasoning. Add the conch, and saute for 2 minutes. Stir in the garlic. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the conch mixture to the batter and fold to mix. Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Bayou Blast. To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve warm. This recipe yields about 2 dozen fritters. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B52 broadcast 06-30-1998) 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 07-25-1998 Recipe by: Emeril Lagasse