Conch Fritter is a must-try dish for anyone visiting the Caribbean. Its crispy texture complements the tender conch inside.
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Conch Fritter recipe
Conch fritters are a popular dish from Bahamian cuisine and the Florida Keys. They are known as “the Bahamas’ original fast food. They are enjoyed in the United States Virgin Islands as an appetizer. Conch fritters are known for their crispy exterior and flavorful interior.
Conch meat is the main ingredient in conch fritters. It tastes like crab or scallops, buttery and tender. The meat is minced or finely chopped and mixed into a seasoned batter. The batter is formed into small balls and deep-fried.
Here is how to make conch fritters:
Bahamian Conch Fritters
Ingredients
- 1 lb conch meat finely chopped
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup milk
- 2 large eggs
- 1/4 cup diced bell pepper red or green
- 1/4 cup diced onion
- 1/4 cup chopped scallions
- 2 cloves garlic minced
- 1 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cayenne pepper optional for heat
- 1 tbsp fresh lime juice
- Cooking spray or olive oil for greasing
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray or olive oil.
- In a large bowl, combine the chopped conch, flour, cornmeal, milk, eggs, bell pepper, onion, scallions, garlic, paprika, thyme, salt, black pepper, and cayenne (if using).
- Add lime juice and mix everything until well combined. The batter should be thick but spreadable.
- Using your hands or a spoon, form small fritters (about 1-2 tablespoons each) and place them on the prepared baking sheet.
- Bake for 15-20 minutes, flipping the fritters halfway through, until they are golden brown and crispy on the outside.
- Remove from the oven and let cool slightly before serving. These fritters are best enjoyed warm with a side of dipping sauce like spicy mayo or a tangy remoulade.
Notes
- Heat vegetable oil in a deep skillet or fryer over medium-high heat (about 350°F/175°C).
- Form the fritter mixture into small balls, about 1-2 tablespoons each. Carefully drop them into the hot oil, working in batches to avoid overcrowding.
- Fry the fritters for about 3-4 minutes, or until golden brown and crispy on the outside.
- Remove with a slotted spoon and drain on paper towels.
Nutrition
Pairing suggestions
Conch fritters can be served with a variety of complementary dishes and sauces.
- Dipping Sauces
- Remoulade sauce complements the fritters’ crispy texture.
- Tartar sauce adds a creamy contrast to seafood.
- Cocktail sauce provides a zesty kick.
- Mayo-based sauces can be spicy and appealing.
- Drinks
- Island-style beers are traditional choices. They complement the fritters’ crispy texture.
- Rum punch is a classic tropical drink. It balances the savory flavors of fritters.
- Margaritas provide a zesty contrast to fritters.
- Planter’s punch is an excellent choice.
- Guava limeade pairs nicely with spices in these fritters.
- Fruit punch helps cool the palate. It is useful if fritters are spicy.
- Side Dishes
- Conch salad is a great pair.
- Cracked conch is fried and served with fries or rice and beans.
- Fritters can accompany grilled or baked seafood.
- Caribbean-inspired sides, like coleslaw and rice and peas, complement fritters’ flavors.
Variations
These fritters can be prepared in various ways for numerous delicious variations.
- Conch and Shrimp Fritters:
- Recipes incorporate shrimp and conch for flavor and texture.
- Variations include seasonings and vegetables.
- The variation enhances the seafood profile.
- Spicy Variants:
- Variations include scotch bonnet or habanero peppers.
- Adjusting peppers tailors the spice level.
- The amount of peppers can be adjusted to personal preference.
- Herb-Infused Fritters:
- Mix fresh herbs into the batter.
- Minced garlic enhances the flavor.
Love it! They’re so yummy!