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If you’ve ever visited Florida, the Bahamas or other Caribbean climes, you’ve probably had conch fritters. They are a standard on most seafood restaurant menus and frankly any visitor should expect to sample them at least once or twice during their stay. Visit the South Florida Fair in January and there’s always a vendor or two hawking their version of “The Best Conch Fritters on the Planet!”
And there are as many recipe variations for conch fritters as there are opinions on what they should and should not include. The market where I purchased my conch, sells their own conch fritters next to the register. Theirs are hefty cornbread fritters with chunks of conch, they’re good, but they don’t have any spice. Subsequently, it’s up to me to create a “clear your sinuses” cocktail sauce to jazz them up.
This recipe comes courtesy of my friend, chef and angler, Joe Cascio and his lovely wife, Erica. I love their version because it starts with a pound of fresh conch, uses lots of veggies (that you can taste in the fritter) and enrobes them in a light, crispy beer batter. Now you know why they’re my friends!
When Joe makes his fritters for the restaurant, he’s keen to take into account those who are shy and reticent about too much spice. But we’re not a heat averse household….
We don’t want tonsil-scorching, but we like a nice subtle tingle, don’t you? So, I’ve included half of a scotch bonnet pepper (seeds and all) in his recipe. You could go with more if hell-fire is your thing, or eliminate them altogether if it isn’t.
As a rule, I don’t do a lot of deep frying, but there are exceptions… like those absolutely addictive accras, the fried chicken and waffles, chile rellenos, chalupas, french fries and pork cutlets. So when I do get out the fryer, the oil is very important! LouAna has “Over 120 years of cooking oil know-how” and it’s a brand that delivers consistency and quality to my recipes.
Lou Ana was born in Opelousas, Louisiana in 1820, a place where the food is an elemental expression of love, flavor and family. With over 14 different types of cooking oil, LouAna has the perfect oil for all of your cooking needs whether its sautéing, deep frying or baking, LouAna helps every type of cook put the best dish on the table each and every time.
For this type of frying, peanut oil works best. Peanut oil has a high smoke point, creating a surface seal that locks the food’s natural moisture allowing the steam to cook the food from the inside out. The result is a delicate, golden crispy outside and a tender, tasty inside. With LouAna Peanut oil, you can be sure that your favorite dishes will be fried to a crispy, crunchy perfection! That’s because LouAna is the #1 Brand of Peanut Oil in the country and since I think these are the #1 Island-Style Conch Fritters, I want the best!
A few tips on frying:
- Before you begin, spread a few layers of newspaper over the work surface to catch any drips and splatters.
- Use a small (.05 to 1 oz) cookie scoop to portion out your batter. It gives you evenly sized fritters and cooks more consistently.
- Don’t crowd your fryer — instead work in small batches. This allows the oil to maintain an even temperature and will give you consistently crispy fritters.
- Use a spider to scoop the fritters and rest it on the side of your fryer to drain for 15-20 seconds before transferring them to a paper lined platter.
- Use a large paper grocery bag to drain the fritters on. They’re thicker and soak up more of the excess than a wad of paper towels. Just tear off one side of a paper grocery bag and rest it on a baking sheet. Voila!
When the first batch is ready, test a few for flavor. Make sure there’s enough salt and spice — so that they’re seasoned the way you like. Trust your palate and make the necessary adjustments at this time.
These fritters are exceptionally tender and light with a snappy zing from the scotch bonnet and while they’re delicious on their own, they benefit even more from a tangy key lime aioli.
The aioli is simply a good quality mayonnaise, key lime zest and juice, a little salt and hot sauce to taste. Mix it up and prepare to swoon.
These conch fritters will win you friends, trust me. No one can resist the allure or aroma of hot from the fryer fritters with a tangy dipping sauce! You’re in for a treat! Don’t forget a brain-freeze inducing blender drink like this Key Lime Colada to wash it down!
More seafood recipes you might like:
Island-Style Conch Fritters
Ingredients
- 1 pound fresh conch
- 1/2 scotch bonnet (habanero), or jalapeno
- 1/2 cup Spanish onion minced
- 1 stalk celery
- 1/2 green bell pepper minced
- 1/2 red bell pepper minced
- 2 large eggs
- 1 teaspoon fresh thyme
- 1 1/2 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon curry powder
- 3/4 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1/2 cup club soda
- 1/2 cup beer (make it a good one)
LouAna Peanut Oil for frying ~ 6 cups
For the Key Lime Aioli
- 1/2 teaspoon lime zest
- 1 cup mayonnaise
- 2 tablespoons key lime juice or fresh lime juice from a Persian lime
- 1/2 teaspoon salt
- 1-2 teaspoons favorite hot sauce (optional) I used Crystal
Garnishes (optional)
- fresh cilantro chopped
- 1 lime cut into wedges
- favorite hot sauce as desired
Instructions
Make The Batter
- Place the conch on a cutting board or other tough work surface. Use the rough side of a meat mallet to pound the conch to about 1/4" thickness. Use a very sharp chef's knife to mince the conch meat <1/4" dice. Transfer the conch to the bowl of a food processor. Pulse quickly 10-15 times to chop the conch a little finer. Transfer the chopped conch to a large mixing bowl.
- Add the scotch bonnet pepper to the bowl of the food processor. (Be careful - the scotch bonnet is an extremely hot pepper. You don't want to handle it with bare hands once it's been cut -- and don't touch your hand to your eyes or face if you do). Divide the celery in half and add one half to the scotch bonnet pepper. Pulse several times until the celery and scotch bonnet are finely minced. Transfer the pepper and celery to the conch.
- Mince the remaining half of the celery and add it to the conch along with the onions, bell peppers, eggs and thyme. Stir to combine. Set aside.
- In a medium bowl whisk together the flour, baking powder, curry powder, salt and pepper.
- Add the flour mixture to the conch and stir until well combined. Add the beer and club soda and stir until combined and mixture is thick and unctuous.
Make The Aioli
- Combine the mayonnaise, lime zest, lime juice, salt and hot sauce in a small bowl. Whisk to combine and refrigerate.
Fry The Fritters
- Heat the LouAna Peanut oil in an electric deep fryer to 350°. Use a .05 ounce scoop to portion the batter (I used a cookie scoop). Gently drop the batter into the hot oil from just above the surface so it doesn't splash. Don't crowd the fryer, otherwise it will affect the oil's temperature. I fried about 7 fritters at a time. When you add the fritters to the oil, they will sink to the bottom of the skillet, then float. Cook the fritters for 4-5 minutes, turning occasionally, until golden brown. Use a slotted spoon or spider to transfer the fritters to a paper lined baking sheet.
- Continue working in batches to fry the remaining fritters.
Serve:
- Arrange the fritters in a basket or on a platter with the aioli and extra hot sauce on the side. Sprinkle with chopped cilantro and tuck lime wedges in and around the fritters. Enjoy with a cold beer!
Notes
Nutrition
Don’t Forget To “Pin It” For Later!
Island-Style Conch Fritters
Made these exactly as written and they came out great. Would do again!
So glad you liked them, Rob!
Lookn good! Can this batter me made the day before or will it rise too much overnight?
It’s not that it would rise too much, but the beer would go flat — and that’s one of the things that makes this batter so light. It needs to be assembled and cooked the same day. Now, you could freeze the conch fritters after they’re cooked — and just take out as many as you need and heat them up in the oven to serve. That way you’re not having to make a fresh batch every time you’re in the mood.
Love love love these…. definitely a menu item for the holidays…. including crab…shrimp…& Scallops…. love the way I can improvise like omletes…I also used a poblano instead of bell pepper to give it some heat….
Has anyone ACTUALLY tried this recipe? Would like some reviews of people that actually prepared and ate them!
I did! These are excellent. Full of big identifiable chunks of conch in a light batter.
This looks great! Quick question: does it make 10 fritters, or 10 servings-worth of fritters (however many that may be)?
Hi Lucy, this makes 10 servings worth — about 4-5 per person.
Ok, I am in love with these and can’t wait to try them. And the key lime aioli. Perfection!
Please let me know how you like them, Teri!
I did have those once on vacation, but yours look even better!
They are everywhere in South Florida and the islands!
These look and sound like delicious fritters; very moreish. Have to agree with the peanut oil for frying, it gives a lovely crisp freshness.
Peanut oil is the best for deep frying! Crispy outside, tender inside!
Yumm!!
When I was a freshman in college my roommate went on a trip to Eleuthera and came back completely obsessed with conch fritters. She and her boyfriend would make them all the time – not sure where they found the conch here in Tennessee – but I have always wanted to try them! Also, I love LouAna oil. I frequently by their coconut oil, but I haven’t used their peanut oil – I’ll have to check it out (Publix is my fave grocery store)!
Their coconut oil is great — but for frying — its all about the peanut oil for me! Ask at your local fishmonger for conch… I’m sure they can source some from the Bahamas!
OMG – you just gave me flashbacks to my vacation in St. John! Love conch fritters but never thought of making them at home. Thanks!
I was just in Virgin Gorda and we stopped at St. John on the trip! Fun, Fun, Fun!
Oh these are some good fritters, Lisa! I’ve never heard of Conch anything, too bad though, I should have tried it all before I went vegetarian! 🙁
Can you cheat?
mmmm…..I love bite sized deep fried nuggets of goodness! I will have to hunt me some conch! I had no idea this ingredient even existed! 🙂 Not sharing a single one, once I make it! haha
Love the way you think, Joyce!
love this idea!