Conch Fritters
Deep-fried fritters of chopped conch, peppers, and onion, a Bahamian-rooted Keys favorite served with a tangy dipping sauce.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Deep fryer or heavy pot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 17
- carbs
- 28
- protein
- 14
- calories
- 320
Instructions
- 1
Pound the conch meat to make it tender. Chop it into very fine pieces.
- 2
Whisk the flour, baking powder, egg, and milk together until a thick batter forms.
- 3
Gently stir in the chopped conch, bell pepper, onion, garlic, and hot sauce.
- 4
Heat the oil to 350°F in a deep pot.
- 5
Drop tablespoons of batter into the hot oil. Fry just a few at a time.
- 6
Fry for 3-4 minutes, turning them until golden brown and cooked through.
- 7
Transfer the fritters to paper towels to drain excess oil.
- 8
Serve the fritters hot with dipping sauce.
Chef's tips
Pound the conch before chopping to soften the tough meat. Keep the oil at a steady 350°F so the fritters cook through without getting greasy.
Storage
Refrigerate up to 2 days.
Reheating
Reheat in a 375°F oven until crisp, about 8 minutes.
Common mistakes to avoid
- •Skipping the pounding step, which leaves the conch tough and rubbery
- •Frying in oil that is below 350°F, which makes the fritters absorb excess grease
Serving suggestions
Cooked Conch Fritters?
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