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Low carb crispy fritters with conch and mozzarella.
1 1/2 cups almond meal flour
1 tsp coarse kosher salt
1/3 cup sour cream
3 tsps baking powder
3/4 tsp garlic powder
3/4 cup shredded mozzarella cheese
2 large eggs
4 tbsps salted butter
2 tbsps onion flakes
1 lb conch
Cut up raw conch, and add to a food processor. Pulse to chop finely, but not to a paste.
Combine all dry ingredients in a large bowl.
In a separate bowl, whisk wet (minus conch and cheese) ingredients until smooth. Then add to the dry ingredients, and mix well.
Heat oil or lard in a skillet to 450 °F (175 °C). Drop batter by spoonfuls into the oil. Cook for 5-7 minutes, or until browned. Turn each fritter, and cook another 5-7 minutes.
Remove to a plate covered with paper towel to drain.
in 1 serving of Conch Fritters.
, 9% carbs, 29% protein.
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