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- ½ yellow pepper, chopped
- ½ green pepper, chopped
- ½ yellow onion, chopped
- 1 stalk celery, chopped
- ½ cup chopped parsley
- 1–2 habanero peppers, seeds removed, diced
- 4 ounces evaporated milk
- 8 ounces chicken or vegetable stock
- 1 tablespoon garlic, finely diced
- 1 tablespoon adobo seasoning
- 1 egg
- ¾ cup cornmeal
- 1 tablespoon baking powder
- 1 packet Goya Sazon seasoning
- 2 pounds conch, ground
- Flour, for dredging the fritters
- Grapeseed or canola oil, for frying
Makes about 25–30 fritters
Place all of the ingredients except the flour and oil in a large mixing bowl. Mix together with a spoon to form sticky dough. Spoon out 2- to 3-ounce balls, dredge in flour and place on a baking sheet.
Heat the oil in a deep fat fryer or a sauté pan until hot but not smoking. Drop 4 or 5 fritters at a time into the oil, being careful not to crowd the pan. Fry for 3 to 5 minutes, until the fritters are cooked through and the outside is crispy. Serve hot.
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This recipe is courtesy of Scott Woods, chef and owner at Noa Noa Wood Grill & Sushi Bar in Warsaw, IN.