Conch Fritters is an appetizer that I don’t make often, but will if the opportunity arises. Conch is a shellfish that can be bought frozen at many seafood markets in the states. If you are traveling to Caribbean Islands such as Haiti, Bahamas, Turks and Caicos don’t forget to have a taste of those fritters. There are many other places where you can enjoy a dish of Conch Fritters but Bahamas and Turks and Caicos are famous for their Fresh Conch. Although each place has their own recipe but the main ingredient is still Conch.
A fritter is a fritter in my book. When other ingredients such as seafood or meat is added, why can’t the cook remember to add enough so you don’t have to taste flour and spices only. I dislike eating “flour only” fritters. I bet many of you will agree with me. You build the excitement and it is soon extinguish with one bite of pure flour.
Conch Fritters takes a long time to make if you are using frozen conch. For those of us who do not have the luxury to buy fresh Conch we are only left with the frozen kind. This wonderful shellfish is delicious but when frozen, the meat hardens. Conch is the second best known edible snail and escargot is the first. If you are able to taste both, they are sure delightful.
This is my recipe for Conch Fritters. Enjoy it with your favorite dipping sauce. A hot dipping sauce is always good. Just a thought. Enjoy!
- 1 cup conch about 2 conch steaks, cooked, finely chopped
- 1 stalk scallion chopped
- ½ tablespoon parsley finely chopped
- ½ teaspoon thyme finely chopped, leaves only
- 2 tablespoons shallots chopped
- 2 cloves garlic chopped
- ¼ teaspoon ground black pepper
- ½ tablespoon kosher salt
- 1 cup milk
- ¾ cup flour sifted
- 1 teaspoon baking soda
- oil for frying
- ½ teaspoon scotch bonnet pepper chopped
- 1 egg beaten
- In a food processor add cooked conch, parsley, thyme, scallion, shallots, garlic, salt, black pepper and scotch bonnet pepper if using. Process until all ingredients are well blended. Place conch mixture into a bowl. In another bowl, beat egg and add milk. Sift flour with baking powder and add milk and egg mixture. Stir until well incorporated. Stir in conch mixture. Drop batter using a tablespoon into hot oil. Let fritters brown on all sides. Remove and place on paper towel to absorb excess oil. Serve hot with your favorite dipping sauce, tartar or cocktail sauce.