Because the hot climate caused milk to spoil quickly, condensed milk was used as a substitute in desserts. In the LimelightĮntire books have been written about Key lime pie, the tart meringue-covered Key West dessert that is said to have been invented in the late 19th century. Known for their especially conch-y flavor, the fritters at Conch Republic Seafood Company also get high marks for authenticity and taste. Locals rave about the ones from Louie’s Backyard, served with hot pepper jelly or wasabi and terrific ocean views. You can find conch fritters on just about every menu in the Keys. Louie’s Backyard grants visitors spectacular views and tasty dishes like shrimp and grits. The result is something like a hush puppy, served either as an appetizer or a side dish. At its core, the fritter is made from finely minced conch, mixed with onion and batter.įrom there, chefs add their own interpretation, mixing in everything from jalapeno peppers to celery or clam juice. But the conch fritter takes center stage in the Conch Republic. Chefs get inventive with the conch: Conch chowder, conch ceviche and even conch pizza. The conch may be a lowly sea mollusk, but in the Keys, it has been elevated to heights of taste and creativity. Conch Out It’s impossible to skip Key West’s conch fritters, which should always be followed with a Key lime pie. Dive into these must-try dishes at some of the best restaurants in Key West. Visitors soon realize the two most recognizable dishes in Key West cuisine are the conch fritter and Key lime pie. People here have their own way of doing everything, including cooking, which is heavily dependent on the sea and locally grown tropical fruit. Only 90 miles from Cuba and 150 miles from Miami, Key West is the outermost island in the Florida Keys and the most heavily influenced by Caribbean culture. Conch fritters are a must-eat in the Conch Republic.
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