Conch Fritters
Chopped conch, onion, bell pepper, and garlic folded into a seasoned batter and fried until crisp outside and fully cooked inside.
Prep
25m
Cook
15m
Serves
6
Regional versions
Compare how this dish changes by country.
- Anguilla
- Bahamas
- St. Kitts & Nevis
- Cayman Islands
- Sint Maarten
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fritters
- 300gConch Meat (finely chopped)
- 120gOnion (finely chopped)
- 120gBell Pepper (finely chopped)
- 10gGarlic (crushed)
Batter
- 220gAll-Purpose Flour
- 8gBaking Powder
- 180mlWater
- 6gSalt
- 3gBlack Pepper
Frying
- 700mlVegetable Oil
Serving
- 20mlHot Sauce
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk together the all-purpose flour, baking powder, salt, and black pepper in a bowl. Pour in the water and stir until you have a thick, smooth batter.
- 02
Fold the conch meat, onion, bell pepper, garlic, and the batter together until the vegetables and conch are evenly coated.
- 03
Heat the vegetable oil in a deep pot to 180°C (350°F).
- 04
Carefully drop spoonfuls of the conch mixture into the hot oil and fry in batches until the fritters are crisp and deep golden brown, turning once if needed, with no wet batter remaining in the center.
- 05
Transfer the fritters to a rack or paper-lined tray to drain briefly.
- 06
Bring the fritters to the table hot with the hot sauce on the side.
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