Conch Fritters with a Liquid Center (Fritura de Lambi Como la Hacen en Santo Domingo Dominican)
CONCH FRITTER COATING:
- 1 whole egg
- 3/4 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/3 cup milk
- 3 tablespoons beer (any kind)
- 2 tablespoons chopped chives
- Canola oil, for frying
In a small bowl, have the gelatin sitting in cold water. By adding the gelatin to the cold water, it is blooming or becoming soft to use.
Saute onions and bay leaf in butter until soft over medium-low heat in a large sauce pan. Add conch and water, cover and cook on medium heat until tender (around 2 hours). Add more water, if needed, to cook the conch until tender. Once the conch is tender and most of the water has cooked out, add the flour and cook for 1 minute, mix well. Add heavy cream and mix well. Once the conch batter has come to a boil, squeeze out the excess water from the gelatin and add to the conch batter. Mix well and pour into a long thin container and let cool overnight. When the mixture is cool it will be firm from the gelatin.
Place a little oil in the palm of your hand and coat. Take about 1-ounce of the conch batter in your hand and roll around to form a ball. Do this for the whole batch. Place the balls on a tray and into the freezer until frozen.
To make the Conch