Conch Fritters
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 the Bahamas and Turks and Caicos are famous for their Fresh Conch. Although each place has its own recipe the main ingredient is still Conch.
A fritter is a fritter in my book. When other ingredients such as seafood or meat are 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 extinguished with one bite of pure flour.
A little bit of info about Conch Fritters
Conch Fritters take 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.
The best way to make conch fritters is to cook the conch first. You can follow the recipe for Conch Creole on how to cook the conch and then follow the recipe below to make the batter and fry the conch.
Ingredients you need to make conch fritters
- Cooked conch
- Scallion
- Fresh Parsley
- Fresh Thyme
- Shallots
- Garlic Cloves
- Ground Black Pepper
- Kosher Salt
- Milk
- Flour
- Baking Soda
- Oil for frying
- Scotch Bonnet Pepper
- Large Egg
INSTRUCTIONS
- 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 the flour with baking powder and add milk and egg mixture. Stir until well incorporated.
- Stir in conch mixture.
- Heat oil in a large saucepan. 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.
This is my recipe for Conch Fritters. Enjoy it with your favorite dipping sauce. A hot dipping sauce is always good. Just a thought.
Recipe ideas for Conch
- CONCH MEAT WITH CABBAGE
- CONCH SALAD WITH WATERMELON OR PIMENTADE DE LAMBI
- HOW TO MAKE GARLIC CONCH
- HOW TO MAKE CONCH CREOLE
Conch Fritters
Equipment
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 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.
- Heat oil in a large saucepan. 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.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Updated March 12, 2022.
Do you boil the conch and how o you know when it’s done?
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.