Scungilli Fritters
Ingredients
2 pounds conch, roughly chopped
1½ cups flour
2½ tablespoons baking powder
⅔ cup milk
2 eggs
6 tablespoons beer
½ cup red pepper, finely chopped
1 scallion, finely chopped
½ jalapeño, finely chopped
1½ cups flour
2½ tablespoons baking powder
⅔ cup milk
2 eggs
6 tablespoons beer
½ cup red pepper, finely chopped
1 scallion, finely chopped
½ jalapeño, finely chopped
Directions
Combine flour, baking powder, eggs, milk, beer and salt to taste in a large bowl. Fold in chopped ingredients and refrigerate for 1 hour. Use a heavy bottom fry pan and fill ⅓ with your favorite oil for frying. Scoop out portions of batter and drop in hot oil, keeping the size consistent. Fry on each side until golden brown.
Credits
Recipe courtesy Chef Sam DeVellis