Bahamian Conch Fritters

"Probably the most popular recipe in the Bahamian/Caribbean cuisine. Fresh Conch isn't always easy to find, and it has to be fresh. Be careful to keep it refrigerated and use as soon as possible."
 
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Ready In:
40mins
Ingredients:
11
Serves:
6
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ingredients

  • 4 conch, finely minced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 celery, chopped
  • 1 onion, finely chopped
  • 1 egg, slightly beaten
  • 414.03 ml flour (enough to bind batter)
  • 14.78 ml baking powder
  • 2.46 ml salt
  • 0.25 ml pepper, Bahamian hot pepper sauce (or equal)
  • 946.36 ml vegetable oil, as much as needed
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directions

  • 1. Combine conch with chopped vegetables.
  • 2. Add egg.
  • 3. Mix flour, baking powder and salt together and add to conch mixture.
  • 4. Season to taste.
  • 5. Form into balls 1 - 2 inches in size.
  • 6. Heat oil in a deep skillet to 375 deg. To prevent cooling the oil too quickly, drop one fritter at a time into the pan, waiting a few seconds before adding additional fritters.
  • 7. Fry 3 - 5 minutes until golden brown on all sides, turning the fritters as they rise to the surface.
  • 8. Drain on paper towels.
  • Serve with Key Lime Mustard Sauce (recipe to come) or other coctail sauce.

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Reviews

  1. This recipe serves as an excellent base to Bahamian conch fritters. I don't like celery so I axed that. I added water to it to create the batter. It also gives it a smoother look when fried. I also added some goat pepper to it. Black pepper doesn't quite go with the flavor. a pinch of thyme as well. Tomato paste was added for color. As taught by my (Bahamian) mom, the baking powder is mixed in just before frying. Thanks for posting.
     
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RECIPE SUBMITTED BY

<p>The Dolphin picture was taken while my DH and I lived in the Bahamas. We had some great experiences there including a variety of cuisines. Once a year they have an international food festival where countries from all over the world set up booths and offer their traditional dishes and drinks. We now live in Oregon in the Pacific N.W. We will be sharing some of our Caribbean recipes from time to time and look forward to sampling what the N.W. has to offer.</p>
 
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