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   Tuesday, December 01, 2015 

Haiti Counch Fritters



Serves: 6
Country: Haiti


1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red pepper
1/2 small white onion, diced fine
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1/2 Scotch bonnet pepper, seeded, minced
1/4 cup milk
3/4 pound chopped conch
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup vegetable (oil for frying)


1/2 bunch watercress
1 small bunch parsley
1 small green bell pepper, Seeded, chopped
1/4 cup olive oil
1/4 teaspoon salt (optional)
1/4 Scotch bonnet pepper, seeded (remember to wash hands after handling)
1 tablespoon wine or balsamic vinegar
1/2 small yellow onion, chopped
1 or 2 garlic cloves chopped


To make dressing dip:

In blender jar combine all ingredients; process until blended. Refrigerate the dressing until ready to serve.

To make fritters:

In large bowl, mix flour and baking powder. Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper. Stir in milk; beat batter well. Stir in chopped conch, salt (if desired) and black pepper. (Ideally, Batter should rest in refrigerator for 2 hours or overnight to achieve the right--nonsticky--consistency.) In deep skillet or electric fryer, heat oil to 375*F. Using slotted spoon, remove fritters; transfer to paper towels to drain. Serve with the dressing in separate bowl.

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