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Conch Fritters

conch fritters

Conch fritters are a delicious and popular appetizer in the Caribbean, especially in the Bahamas and Turks and Caicos. While I don’t make them often, I always will if I have the opportunity.

Conch, is a type of shellfish that can be bought frozen at many seafood markets in the United States. However, if you’re traveling to the Caribbean, I highly recommend trying fresh conch fritters. The difference is noticeable!

Each place has its own recipe for conch fritters, but the main ingredient is always the same. The fritters are typically made with a batter of flour, eggs, and milk, and then fried until golden brown. The conch is chopped into small pieces and added to the batter, along with other ingredients such as onions, peppers, and spices.

Ingredients for Garlic Conch - caribbeangreenliving.com
Ingredients for Garlic Conch

Fritters should be filled with seafood or meat, not flour and spices!

I’m with you on this one. Fritters are supposed to be a delicious and satisfying snack or meal, but they can be a huge disappointment if they’re all flour and spices. When I order a seafood or meat fritter, I expect to be able to taste the main ingredient, not just a mouthful of batter.

I think many people would agree that the best fritters are packed with seafood or meat. It’s what makes them so delicious and satisfying. If you’re looking for a fritter worth eating, make sure to find one generously filled with the main ingredient.

Here’s a tip: If you’re making fritters at home, don’t be afraid to add more seafood or meat than the recipe calls for. Having too much of the main ingredient is better than not enough. And if you’re ordering fritters at a restaurant, ask the server how much seafood or meat is in each one before you order.

Don’t let the excitement of a fritter turn into disappointment. Make sure your fritters are filled with the good stuff!

conch fritters

A little bit of info about Conch Fritters

Conch Fritters: Frozen Conch vs. Fresh Conch

Conch fritters are a delicious Caribbean dish, but they can take a long time to make if you use frozen conch. This is because the meat hardens when frozen. Those of us who do not have the luxury of buying fresh conch are only left with the frozen kind.

However, don’t despair! Frozen conch can still be used to make delicious conch fritters. Just be sure to thaw it thoroughly before cooking. You can do this by placing it in the refrigerator overnight or by running it under cold water for a few minutes.

Once the conch is thawed, chop it into small pieces and add it to your fritter batter. Be sure to cook the fritters until golden brown and the conch is heated through.

If you can taste fresh and frozen conch, you will find they are both delicious. However, fresh conch has a slightly softer texture and more delicate flavor.

Tip: To make your conch fritters extra flavorful, add a splash of rum or lime juice to the batter. You can also add other spices, such as allspice, cumin, and cayenne pepper.

The best way to make conch fritters is to cook the conch first. To do this, follow the recipe for Conch Creole, then follow the recipe below to make the batter and fry the conch.

Where to buy Conch

There are a few places where you can buy conch:

  • Seafood markets: Many seafood markets sell fresh and frozen conch. Be sure to ask the salesperson about the source of the conch and how long it has been frozen.
  • Caribbean restaurants: Some Caribbean restaurants may sell conch meat or even prepared conch dishes, such as conch fritters or conch chowder.
  • Online retailers: There are also several online retailers that sell fresh and frozen conch meat.

If you want the freshest conch possible, I recommend buying it from a seafood market or Caribbean restaurant. However, if you cannot find fresh conch, frozen conch is still a good option. Just be sure to thaw it thoroughly before cooking.

Here are some additional tips for buying conch:

  • Conch meat should be firm and white. Avoid conch that is mushy or has a yellow or brown tinge.
  • The conch should have a mild, slightly sweet flavor. Avoid conchs with a strong or fishy smell.
  • If you are buying frozen conch, make sure that it is packaged in a vacuum-sealed bag. This will help to preserve the freshness of the meat.

Ingredients you need to make conch fritters

Cooked conch is the main ingredient in conch fritters. It is a type of mollusk that is popular in Caribbean cuisine. Conch can be found fresh or frozen, and it is typically cooked before being used in fritters.

Scallions are a type of onion that is related to leeks. They have a mild flavor and are often used as a garnish. Scallions can be added to conch fritters for flavor and texture.

Fresh parsley is a herb that has a bright, slightly peppery flavor. It is often used in Mediterranean and Middle Eastern cuisine. Parsley can be added to conch fritters for flavor and freshness.

Fresh thyme is a herb that has a warm, earthy flavor. It is often used in French and Italian cuisine. Thyme can be added to conch fritters for flavor and complexity.

Shallots are a type of onion that is related to garlic. They have a mild, sweet flavor and are often used in French cuisine. Shallots can be added to conch fritters for flavor and sweetness.

Garlic cloves are a type of bulb that is related to leeks and onions. They have a strong, pungent flavor and are often used in Mediterranean, Asian, and Latin American cuisine. Garlic can be added to conch fritters for flavor and aroma.

Ground black pepper is a spice that is made from ground black peppercorns. It has a sharp, pungent flavor and is often used in savory dishes. Black pepper can be added to conch fritters for flavor and seasoning.

Kosher salt is a coarse type of salt that is often used in Jewish cuisine. It has a clean, salty flavor and is often used in cooking and baking. Kosher salt can be added to conch fritters for flavor and seasoning.

Milk is a good source of protein, calcium, and other nutrients. Milk is used in conch fritters to bind the ingredients together and to create a light and fluffy batter.

Flour is a powder that is made from ground wheat or other grains. It is used in many different types of cooking, including baking, frying, and saucing. Flour is used in conch fritters to bind the ingredients together and to create a crispy coating.

Baking soda is a leavening agent that is used to make baked goods rise. It reacts with acids to produce carbon dioxide gas, which causes the baked goods to rise and become fluffy. Baking soda is used in conch fritters to create a light and airy batter.

Oil for frying is a type of oil that is used to cook food at high temperatures. It should have a high smoke point so that it does not burn when heated. Common oils for frying include vegetable oil, peanut oil, and canola oil.

Scotch bonnet pepper is a type of chili pepper that is native to the Caribbean. It is very spicy and should be used with caution. Scotch bonnet peppers can be added to conch fritters for heat and flavor.

Large egg is a chicken egg. It is a good source of protein, vitamins, and minerals. Eggs are used in many different types of cooking, including baking, frying, and scrambling. Eggs are used in conch fritters to bind the ingredients together and to create a light and fluffy batter.

INSTRUCTIONS 

  1. In a food processor, combine the cooked conch, parsley, thyme, scallions, shallots, garlic, salt, and black pepper. Process until all ingredients are finely chopped.
  2. In a large bowl, whisk together the egg and milk. In a separate bowl, whisk together the flour and baking powder.
  3. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the conch mixture.
  4. Heat the oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
  5. Drop the batter by rounded tablespoons into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
  6. Drain the conch fritters on paper towels and serve immediately with your favorite dipping sauce.

Notes and Tips:

  • For a smoother batter, you can puree the conch mixture in the food processor until it is a fine paste.
  • If you don’t have a food processor, you can finely chop all of the ingredients by hand.
  • Drop a small piece of batter into it to test if the oil is hot enough. The oil is ready if the batter sizzles and floats to the top.
  • Be careful not to overcrowd the pot when frying the conch fritters. Leave enough space between the fritters so that they can cook evenly.
  • If you’re making conch fritters at home, be sure to thaw the conch completely before cooking. You can do this by placing it in the refrigerator overnight or by running it under cold water for a few minutes. This will help to prevent the fritters from becoming soggy.
  • Serve the conch fritters with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or aioli.

Recipe ideas for Conch

Conch fritters are a delicious and popular appetizer in the Caribbean, especially in the Bahamas and Turks and Caicos. They are made with a batter of flour, eggs, and milk, and then fried until golden brown. The conch is chopped into small pieces and added to the batter, along with other ingredients such as onions, peppers, and spices. Conch fritters are often served with a dipping sauce, such as tartar sauce or aioli.

While conch fritters can be made with frozen conch, fresh conch is always the best option. Fresh conch has a softer texture and more delicate flavor. If you are traveling to the Caribbean, be sure to try fresh conch fritters. You won’t be disappointed!

conch fritters

Conch Fritters

Conch Fritters, a favorite Caribbean appetizer.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizers and Snacks
Cuisine Caribbean
Servings 4
Calories 162 kcal

Ingredients
  

  • 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

Instructions
 

  • In a food processor, combine the cooked conch, parsley, thyme, scallions, shallots, garlic, salt, and black pepper. Process until all ingredients are finely chopped.
  • In a large bowl, whisk together the egg and milk. In a separate bowl, whisk together the flour and baking powder.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the conch mixture.
  • Heat the oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
  • Drop the batter by rounded tablespoons into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
  • Drain the conch fritters on paper towels and serve immediately with your favorite dipping sauce.

Notes

Follow this recipe to cook the conch first: How to cook the conch or how to make Conch Creole. 
  • For a smoother batter, you can puree the conch mixture in the food processor until it is a fine paste.
  • If you don’t have a food processor, you can finely chop all of the ingredients by hand.
  • Drop a small piece of batter into it to test if the oil is hot enough. The oil is ready if the batter sizzles and floats to the top.
  • Be careful not to overcrowd the pot when frying the conch fritters. Leave enough space between the fritters so that they can cook evenly.
  • If you’re making conch fritters at home, be sure to thaw the conch completely before cooking. You can do this by placing it in the refrigerator overnight or by running it under cold water for a few minutes. This will help to prevent the fritters from becoming soggy.
  • Serve the conch fritters with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or aioli.

Nutrition

Calories: 162kcalCarbohydrates: 23gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 54mgSodium: 1241mgPotassium: 232mgFiber: 1gSugar: 4gVitamin A: 280IUVitamin C: 5mgCalcium: 99mgIron: 2mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword conch, conch recipes, lambi
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published on May 23, 2014. Updated March 12, 2022.

2 Comments

    1. Yes, you boil the conch. If you cook the conch in a pressure cooker it will cook much faster than in a regular pot which might take about 2 hours. The conch is done when it is very tender. Just remember that is a type of sea snail and the texture will be a bit chewy. Also, make sure that you let it cook until you can easily cut it with a knife.

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