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.
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 stalks celery stalks, finely diced
- 1/2 scotch bonnet or habanero pepper, seeded, minced
- 2 cloves 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
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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.
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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.
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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.
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4
Stir in the chopped conch, 1/2 cup finely diced green bell pepper, 1/4 cup finely diced yellow onion, 2 stalks finely diced celery stalks, 1/2 seeded, minced scotch bonnet or habanero pepper, and 2 cloves minced garlic cloves.
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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.
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6
Remove with a slotted spoon and drain on paper towels. Return oil to 350 degrees F between batches.
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7
Serve hot with 1/2 cup hot sauce or remoulade (for serving).