Conch Croquettes Recipe
and cow heel soup, curried goat and collard greens with coconut cream—chef Nina Compton’s Caribbean-leaning menu breaks with Big Easy tradition.
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Ingredients
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Conch Croquettes Ingredients
Method
Conch Croquettes Directions
- 1
Prepare the Conch Mixture
In a mixing bowl, combine the fresh conch meat, green onions, garlic, lemon juice, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the ingredients.
- 2
Form the Croquettes
Add the eggs to the conch mixture and mix until fully incorporated. Gradually add the all-purpose flour, mixing until the mixture holds together. Form the mixture into small, round patties (about 2 inches in diameter).
- 3
Coat the Croquettes
Place the breadcrumbs in a shallow dish. Roll each croquette in the breadcrumbs until fully coated. Set aside on a plate.
- 4
Heat the Oil
In a large frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it bubbles and browns, the oil is ready.
- 5
Fry the Croquettes
Carefully add the croquettes to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- 6
Drain and Serve
Once fried, remove the croquettes from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your choice of dipping sauce.