- 1 can La Monica Scungilli ( 6 1/2 oz)
- 1 small to medium white onion
- 1 green bell pepper
- 2 eggs, lightly beaten
- 2 Tbslp butter, melted
- 8 Tblsp flour
- 1 Tsp baking powder
- 1/4 Tsp salt, or to taste
- 5 cups of vegetable oil for browning fritters
Chop scungilli in food processor.
Grate onion & pepper into conch.
Add eggs, salt & melted butter. Mix well.
Sift flour & baking powder into mixture.
Blend until it is thick enough to spoon into hot oil.
Fry until golden brown on all sides.
Serve with seafood sauce of your choice. Makes 14 – 18 fritters. Buon Appetito!