Conch Fritters (Bahamian Style)

Conch fritters in a basket with dipping sauce.

4.63 from 48 votes

Conch Fritters (Bahamian Style)

This simple recipe makes the BEST conch fritters with moderate spice and loads of tender conch meat. Just like the ones you had on your last Florida or Bahamian vacation.

Course Appetizer, Snack

Cuisine American

Keyword conch

Dietary Restrictions Dairy-Free

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 254kcal

Author Lisa Lotts

Ingredients

FOR THE CONCH FRITTERS:

1 pound conch thawed
1 scotch bonnet pepper (a.k.a.habanero) seeds and all. Use ½ for mild-moderate spice and a whole pepper for really hot fritters
½ cup Spanish onion minced
1 stalk celery chopped
½ green bell pepper minced
½ red bell pepper minced
2 large eggs
1 teaspoon fresh thyme
1½ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon curry powder
¾ teaspoon salt
¼ teaspoon fresh cracked black pepper
½ cup club soda
½ cup beer (make it a good one)
peanut oil for frying

DIPPING SAUCE OPTIONS:

Instructions

TENDERIZE THE CONCH:

Use the rough side of a meat mallet to pound 1 pound conch to until its about ¼" thick. Use a very sharp chef's knife to mince the conch meat ¼" dice. Transfer the conch to the bowl of a food processor. Pulse quickly 10-15 times to chop the conch a little finer.
Add 1 scotch bonnet pepper and half of 1 stalk celery to the conch in the food processor. Pulse several times until the celery and scotch bonnet are chopped.

ASSEMBLE THE FRITTER BATTER:

In a medium bowl combine the remainder of the celery with ½ cup Spanish onion, ½ green bell pepper, ½ red bell pepper, 2 large eggs and 1 teaspoon fresh thyme. Stir to combine. Set aside.
In a small bowl, whisk together 1½ cup all purpose flour, ¾ teaspoon baking powder, ½ teaspoon curry powder, ¾ teaspoon salt and ¼ teaspoon fresh cracked black pepper. Add ½ cup beer and ½ cup club soda and stir until combined and mixture is thick and unctuous.
Add the vegetable mixture and stir to combine, then add the conch. Stir well until the conch is evenly mixed throughout the batter.

FRY THE FRITTERS:

Heat the peanut oil in an electric deep fryer to 350°F. Use a ½-ounce to 1-ounce scoop or spoon 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).
Work in batches, about 7 fritters at a time so you don't crowd the fryer,. When you add the fritters to the oil, they will sink to the bottom of the fryer and then float to the surface.
Cook the fritters for 5-7 minutes (depending on their size), turning occasionally, until golden brown. Use a slotted spoon or spider to transfer the fritters to a paper-lined baking sheet to soak up the excess oil. (I use heavy-duty brown paper grocery bags).
Continue working in batches to fry the remaining fritters.
Serve on their own or with one of the dipping sauces suggested.

Video

Notes

(Be careful when handling the scotch bonnet pepper. It's extremely hot and you don't want to handle it with bare hands once it's been cut. Definitely don't touch your hand to your eyes or face if you do.

Nutrition