"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Conch Fritters Recipe

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Conch Fritters image


This recipe for Conch Fritters, by , is from The Best Cookbook Ever for Jovanna and Tyler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Blossom Brooks


3 pounds conch
2 pounds flour
2 tablespoon baking powder
2 tablespoon hot sauce
2 tablespoon various seasonings (season all, garlic powder, black pepper)
1 teaspoon minced garlic
1 medium onion
2 medium sweet peppers
1 cup water
cup milk
2 eggs
4 cups cooking oil

Utensils Needed:
Food processor or meat grinder
Deep fryer

1. Preheat deep fryer to 450F
2. Grind thr conch, sweet peppers and onions in the foood processor. And put in a medium mixing bowl.
3. Add eggs, flour, baking powder, hot sauce, and seasonings. (Season to taste.)
4. Combine water and milk and slowly add to the mixture.
5. Mix into a semi firm batter.
6. Use a teaspoon to drop small balls of batter into the hot oil. Batter will float. Tip each over so that they brown on all sides.
7. Fry until golden brown. Put on a platter lined with absorbent paper.

If the Fritters are browning too fast or the test one is wet or raw inside, adjust the heat to 400F.

Be sure to attend to the pot at all times. Do not walk away or get distracted!!

I recommend a taste of the first one so that you can adjust the taste for salt and heat (pepper). Some people like conch fritters to be spicy. You may also fry a hot pepper (cayenne or half a scotch bonnet) in the oil while the fritters are cooking to add more bite. To each his own.

Serve with ketchup, tartar sauce or homemade dip. (Recipe included in this book.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I can't say how many servings this would yield because once I start frying conch fritters, they disappear. Very seldom is a platter available to be served. Conch Fritters vanish from the hot grease into thin air as people pass by and help themselves because they're best served right away. If they sit around, they lose some of the outside crunch.
For best results, don't fry and take TO the party. Make the batter and fry them AT the party!!

Note: If anyone manages a final count, please let me know because many times when I'm done frying I have nothing to show for my efforts!!




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