Conch Fritters Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • Crisco for frying
• ¾ cup all-purpose flour
• 1 egg
• ¼ cup + 1 T milk
• 1 t ground cayenne (cut in half if you don’t like much heat)
• 1 t seasoned salt
• 1 t fresh ground pepper
• 2 cups pounded and chopped conch meat (don’t chop it too small or it gets lost in the fritter, we do ¼ inch)
• ¼ cup yellow onion, chopped
• ¼ cup red bell pepper, chopped
• 1 stalk celery chopped
• 1 clove garlic smashed and finely chopped
• Cathy’s Not-Yet Famous Bahamian Dipping Sauce (see the Sauces section)
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Directions: |
Directions:• In a large bowl, stir together the flour, egg, and the milk.
• Add the cayenne, seasoned salt, and pepper. Stir well.
• Add the rest of the ingredients. Stir together well.
• If the batter is too thick, add some more milk.
• Heat the oil in a large pot or deep fryer to medium-high. (To test, drop in a very small amount of batter. It should float and brown quickly)
• Drop the batter by rounded tablespoons into the batter. Don’t crowd the pot. Fritters need their personal space!
• When one side is golden brown, turn them and allow the other side to brown. (Don’t flip them over and over or they will be greasy)
• Drain both sides well on paper towels.
• Serve while hot with the Bahamian Dipping Sauce |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: If you spend a lot of time in the islands, you have to learn to make conch fritters. My recipe came from trying many others and then modifying it until it became this. Please note that these are not the hard round conch fritters you find in many US restaurants. They are light, somewhat fluffy, and full of conch. When you drop the batter, it will spread and the fritters are kind of flat. That is on purpose.
If you are making a lot, be ready to let everyone eat as you cook. I can’t seem to keep any on the plate until the next batch comes out.
This recipe makes about 15-18 fritters.
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