2 lb conch, ground
1 green pepper, chopped
1 medium onion, chopped
2 tsp salt
1 tsp black pepper
1 tsp baking powder
3 oz tomato paste
3 cup self-rising flour
Directions
Mix the ground conch with green pepper, onion, salt, black pepper and
baking powder. Stir in the tomato paste and flour. Shape into balls
and spoon into hot oil. Fry until golden brown. Serve with cocktail
sauce. NOTE: I like to add 2 TSP. hot sauce to the batter. (The
Orange Bowl Cookbook.1983) Submitted By SALLI SCHWARTZ (HONN)
<102003.3307@COMPUSERVE.COM> On WED, 21 JUN 1995 021343 GMT
Servings: 1 servings
Conch Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Seafood
The History of Recipes
It is actually possible to trace the history of recipes back into distant history, in fact as far as the early Egyptians, and maybe even further. However, in the main part, these ancient cook books were just simple hieroglyphic recipes for food preparation.
Closer to modern times, we find two interesting books from the 1300s : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of meals eaten by the rich and powerful of the period. By the time we get to the twentieth century, cook books were in high demand, due to better eduction, leisure time and having more disposable income. |
We hope you enjoy this Conch Fritters recipe.
