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Conch Fritters

Bahamian conch fritters are golden, crispy bites of seasoned conch meat in a light batter, served with a tangy dipping sauce. Canned or frozen conch from Caribbean grocery stores works well as an accessible substitute for fresh.

40 minMediumServes 6320 cal/serving

BahamianAppetizerStovetopPescatarianHalal-friendlyPork-FreeAlcohol-Free

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Ingredients

  • 1 lb conch meat (canned, frozen, or fresh), finely chopped
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 2 large eggs, beaten
  • 2/3 cup whole milk
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 1/2 scotch bonnet or habanero pepper, seeded, minced
  • 2 garlic cloves, minced
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups vegetable oil (for frying)
  • 1/2 cup hot sauce or remoulade (for serving)

Instructions

  1. 1

    If using canned 1 lb conch meat (canned, frozen, or fresh), drain and rinse thoroughly. If using fresh conch, pound with a mallet. Chop finely.

  2. 2

    In a large bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1 tsp Old Bay seasoning, 1/2 tsp salt, and 1/2 tsp black pepper.

  3. 3

    Whisk 2 beaten large eggs and 2/3 cup whole milk together. Pour into the flour mixture and stir to make a thick batter.

  4. 4

    Stir in the chopped conch, 1/2 cup finely diced green bell pepper, 1/4 cup finely diced yellow onion, 2 finely diced celery stalks, 1/2 seeded, minced scotch bonnet or habanero pepper, and 2 minced garlic cloves.

  5. 5

    Heat 4 cups vegetable oil (for frying) in a deep skillet to 350 degrees F. Drop rounded tablespoons of batter into the oil in batches. Fry 3 to 4 minutes, turning once or twice, until deep golden brown and cooked through.

  6. 6

    Remove with a slotted spoon and drain on paper towels. Return oil to 350 degrees F between batches.

  7. 7

    Serve hot with 1/2 cup hot sauce or remoulade (for serving).

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Questions

How hot should the oil be for Conch Fritters?

For Conch Fritters, the frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Conch Fritters look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until deep golden brown and cooked through.

What can I use instead of Old Bay in Conch Fritters?

The entry for Conch Fritters calls for 1 tsp Old Bay seasoning. In its place: Celery salt and paprika with a pinch each of black pepper and cayenne.

Is Conch Fritters spicy?

Yes, it is properly hot. The heat in Conch Fritters comes from 1/2 scotch bonnet or habanero pepper, seeded, minced and 1/2 cup hot sauce or remoulade (for serving). For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Conch Fritters gluten-free?

Yes. The gluten in Conch Fritters is 1.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Conch Fritters contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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