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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

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).

Questions

Can I make Conch Fritters dairy-free?

Yes. The dairy in this entry is 2/3 cup whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Conch Fritters gluten-free?

Yes. The gluten in this entry 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.

How long does Conch Fritters keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Conch Fritters?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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