Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
| Conch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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)
- Dressing:
- 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
Directions
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.
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.
Category:Haitian Recipes
Category:Haitian Salads