NO CONCH, CONCH FRITTERS

NO CONCH, CONCH FRITTERS

If you have ever made homemade conch fritters you know how much work and prep is involved to make them tender and tasty. You also know how difficult it is to get really fresh conch.
Your solution is right in your grocery store or already in your kitchen cabinet.
Skinless boneless salmon. You will also need celery, onion, red and green bell peppers, seasoning salt, black pepper, self rising flour, egg, vegetable oil.

Put the salmon in a mixing bowl and mix with a fork to break into small pieces.
Add 2 medium eggs per 5 oz can/pouch, mix well.
If you have a food chopper, chop 1 stalk of celery, 1/2 onion yellow or vidalia, 1/4 red and green bell peppers. If no food chopper, cutting into small pieces will work as well. This is enough for 2 cans/pouches or separate in half and save for a side dish if making only one can/pouch. 
Add 1 tbsp of flour per can/pouch, this is just enough to hold ingredients together for cooking.  
Mix all together and add 1/2 tsp of seasoning salt and a shake or two of pepper. If you decide to not add celery, increase seasoning salt. Celery adds a little salt to the flavor but is not needed to make this recipe taste great.

Making fritters is like making pancakes except you are adding more cooking oil. 1 tbsp of oil is enoughto make 4 fritters. If the flour mix is right you should be able to make palm sized patties which you will brown in the oil. If mix is too loose add a little more flour.
On the side:
I used the extra celery, onions and peppers and added them to some yellow rice.